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1
Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim, | 한국식품과학회 | 2004 ,
2
Effects of Red Ginseng Extract Added to Bough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage
Effects of Red Ginseng Extract Added to Bough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage
In Hwan Kim, | 한국식품과학회 | 2003 ,
3
Changes in Physicochemical Properties of Barley Germ during Roasting
Changes in Physicochemical Properties of Barley Germ during Roasting
Ho-Moon Seog, | 한국식품과학회 | 2002 ,
4
Targeting of nuclear encoded proteins to chloroplasts
Targeting of nuclear encoded proteins to chloroplasts
Lee, Yong Jik, | 한국식물조직배양학회 | 2000 ,
5
Regulation of m-Calpain Activity by α-Synuclein and Its C-terminal Fragment (α-syn61-140)
Regulation of m-Calpain Activity by α-Synuclein and Its C-terminal Fragment (α-syn61-140)
Lee, In-Hwan, | 대한화학회 | 2006 ,
6
Effects of p-GaN Growth Temperature on a Green InGaN/GaN Multiple Quantum Well
Effects of p-GaN Growth Temperature on a Green InGaN/GaN Multiple Quantum Well
Jin-Woo Ju, | 한국물리학회 | 2007 ,
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