HWANG Yong-Il | Division of Food Science and Biotechnology, Kyungnam University
スポンサーリンク
概要
関連著者
-
HWANG Yong-Il
Division of Food Science and Biotechnology, Kyungnam University
-
Kim Young
R&D Center, Bioland Ltd.
-
KIM Ki
R&D Center, Bioland Ltd.
-
Hwang Yong-il
Division Of Food And Biotechnology Kyungnam University
-
Lee Seung-Hyun
R&D Center, Bioland Ltd.
-
Yu Heui-Jong
R&D Center, Bioland Ltd.
-
CHO Nam-Suk
R&D Center, Bioland Ltd.
-
KIM Tae-Hyun
R&D Center, Bioland Ltd.
-
KIM Dong-Chool
College of Pharmacy, Chungnam National University
-
CHUNG Chan-Bok
Division of Food Science and Biotechnology, Kyungnam University
-
Hwang Yong-il
Division Of Food Science And Biotechnology Kyungnam University
-
Chung Chan-bok
R&d Center Bioland Ltd.
-
KIM Ki
R&D Center, Bioland Ltd.
-
Yu Heui-Jong
R&D Center, Bioland Ltd.
-
KIM Jin
R&D Center of Skin Science and Cosmetics
-
Park Jin-ho
Division Of Food And Biotechnology Kyungnam University
-
Ahn Jung-oh
Korea Research Institute Of Bioscience And Biotechnology
-
Lee Hong-weon
Korea Research Institute Of Bioscience And Biotechnology
-
Jung Joon-ki
Korea Research Institute Of Bioscience And Biotechnology
-
Lee Man-Hyo
Division of Food and Biotechnology, Kyungnam University
-
Lee Man-hyo
Division Of Food And Biotechnology Kyungnam University
-
Kim Jong-heon
R&d Center
-
Lee Seung-hyun
R&d Center Bioland Ltd.
-
Cho Nam-suk
R&d Center Bioland Ltd.
-
Park Sun
R&d Center Bioland Ltd.
-
CHUNG Chan
R&D Center, Bioland Ltd.
-
KO Kang
R&D Center, Bioland Ltd.
-
PARK Sun
R&D Center, Bioland Ltd.
-
KIM Jong-Heon
R&D Center
-
EOM Sang
R&D Center
-
Ko Kang
R&d Center Bioland Ltd.
-
Eom Sang
R&d Center
-
Kim Jin
R&d Center Bioland Ltd.
-
Kim Tae-hyun
R&d Center Bioland Ltd.
-
Kim Dong-chool
College Of Pharmacy Chungnam National University
-
Kim Young
R&d Center
-
Hwang Yong-Il
Division of Food and Biotechnology, Kyungnam University
著作論文
- Enhanced Bioavailability of Soy Isoflavones by Complexation with β-Cyclodextrin in Rats
- Improved L-Threonine Production of Escherichia coli Mutant by Optimization of Culture Conditions(BREWING AND FOOD TECHNOLOGY)
- Anti-Wrinkle Activity of Ziyuglycoside I Isolated from a Sanguisorba officinalis Root Extract and Its Application as a Cosmeceutical Ingredient
- Enhanced Bioavailability of Soy Isoflavones by Complexation with β-Cyclodextrin in Rats