Cho H‐y | Korea Univ. Seoul Kor
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概要
関連著者
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Cho H‐y
Korea Univ. Seoul Kor
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Cho Hong-yon
Department Of Food Sience And Biotechnology Graduate School Of Biotechnology Korea University
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Cho Hong-yon
Department Of Food Science And Biotechnology Graduate School Of Biotechnology Korea University
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Cho Hong-yon
Department Of Food And Biotechnology Korea University
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SODA Kenji
Department of Biotechnology, Faculty of Engineering, Kansai University
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Soda Kenji
Department Of Biotechnology Faculty Of Engineering Kansai University
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Soda Kenji
Department of Bioresources Chemistry, Graduate School of Natural Science and Technology, Okayama University
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Jun Woo-jin
Department Of Food And Nutrition Chonnam National University
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Soda K
Kansai Univ. Osaka Jpn
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Soda Kenji
Department Of Biotechnology Kansai University
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Soda Kenji
Institute For Chemical Research Kyoto University
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Soda Kenji
Laboratory Of Microbial Biochemistry Institute For Chemical Research Kyoto University
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Soda Kenji
Institute For Chemical Resarch Kyoto University
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Shin Dong-hoon
韓国
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Shin D‐h
Millimeter-wave Innovation Technology Research Center (mint) Dongguk University
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Shin Dong‐hoon
Department Of Food And Biotechnology Korea University
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Shin Dong-hoon
Department Of Preventive Medicine School Of Medicine & Institute For Medical Genetics Keimyung U
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Shin Dong-hoon
Millimeter-wave Innovation Technology Research Center (mint) Dongguk University
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Cho Hong
Dep. Of Food And Biotechnology Korea Univ.
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Cho Hong-yon
Dep. Of Food Technol. Graduate School Of Life Sciences And Biotechnology Korea Univ.
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Shin Dong-hoon
Department Of Food And Biotechnology Korea University
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Cho Hong
Graduate School Of Biotechnology Korea University
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TANIZAWA Katsuyuki
Division of Biological Science, Institute of Scientfic and Industrial Research, Osaka University
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Hong B‐s
Department Of Food Science And Technology Graduate School Of Biotechnology Korea University
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Soda K
Department Of Biotechnology Kansai University
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HONG Bum-Shik
Department of Food Technology, Graduate School of Life Sciences and Biotechnology, Korea University
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LEE Dae-Hee
Department of Agricultural Biotechnology and The BioMAX Institute, Seoul National University
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Shin D‐h
Dep. Of Food And Biotechnology Korea Univ.
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Lee Dae-hee
Department Of Food Science And Technology Graduate School Of Biotechnology Korea University
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Hong Bumshik
Department Of Food And Biotechnology Korea University
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Tanizawa Katsuyuki
Division Of Biological Science Institute Of Scientfic And Industrial Research Osaka University
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SHIN Dong
Department of Food and Biotechnology, Korea University
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HONG Bum-Shik
Department of Food and Biotechnology, Korea University
著作論文
- Role of Divalent Metal Ions on Activity and Stability of Thermostable Dipeptidase from Bacillus stearothermophilus
- Effect of Culture Conditions on Production of 5-Aminolevulinic Acid by Recombinant Escherichia coli
- A New Enzymatic Method for L-Phenylalanine Synthesis Using Aminoacylase and Phenylalanine Dehydrogenase