CHUNG Chan-Bok | Division of Food Science and Biotechnology, Kyungnam University
スポンサーリンク
概要
関連著者
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Lee Seung-Hyun
R&D Center, Bioland Ltd.
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Kim Young
R&D Center, Bioland Ltd.
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Yu Heui-Jong
R&D Center, Bioland Ltd.
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CHO Nam-Suk
R&D Center, Bioland Ltd.
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KIM Tae-Hyun
R&D Center, Bioland Ltd.
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KIM Dong-Chool
College of Pharmacy, Chungnam National University
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CHUNG Chan-Bok
Division of Food Science and Biotechnology, Kyungnam University
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HWANG Yong-Il
Division of Food Science and Biotechnology, Kyungnam University
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KIM Ki
R&D Center, Bioland Ltd.
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Hwang Yong-il
Division Of Food And Biotechnology Kyungnam University
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Hwang Yong-il
Division Of Food Science And Biotechnology Kyungnam University
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Chung Chan-bok
R&d Center Bioland Ltd.
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Lee Seung-hyun
R&d Center Bioland Ltd.
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Cho Nam-suk
R&d Center Bioland Ltd.
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Kim Tae-hyun
R&d Center Bioland Ltd.
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Kim Dong-chool
College Of Pharmacy Chungnam National University
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KIM Ki
R&D Center, Bioland Ltd.
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Yu Heui-Jong
R&D Center, Bioland Ltd.
著作論文
- Enhanced Bioavailability of Soy Isoflavones by Complexation with β-Cyclodextrin in Rats
- Enhanced Bioavailability of Soy Isoflavones by Complexation with β-Cyclodextrin in Rats