YUK Hyun-Gyun | Food Science and Technology Programme, Department of Chemistry, National University of Singapore

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概要

• YUK Hyun-Gyunの詳細を見る
• 同名の論文著者
• Food Science and Technology Programme, Department of Chemistry, National University of Singaporeの論文著者

関連著者

• Park Eunju

  Department Of Food And Nutrition Kyungnam University

• Lee Hyun-jung

  Department Of Food And Nutrition Kyungnam University

• Jo Eun-kyung

  Department Of Food Science And Biotechnology Kyungnam University

• Jang In-cheol

  Department Of Food Science And Biotechnology Kyungnam University

• Bae Sung-mun

  Department Of Food Science And Biotechnology Kyungnam University

• Lee Seung‐cheol

  Kyungnam Univ. Masan Kor

• Lee Hyun-jung

  Department Of Biological Science Sookmyung Women's University

• BAE Myoung-Sook

  Department of Food Science and Biotechnology, Kyungnam University

• YUK Hyun-Gyun

  Food Science and Technology Programme, Department of Chemistry, National University of Singapore

• AHN Gwang-Hwan

  Sweet Persimmon Research Institute, Gyungsangnamdo Agricultural Research & Extension Services

• LEE Seung-Cheol

  Department of Food Science and Biotechnology, Kyungnam University

• Yuk Hyun-gyun

  Food Science And Technology Programme Department Of Chemistry National University Of Singapore

• Ahn Gwang-hwan

  Sweet Persimmon Research Institute Gyungsangnamdo Agricultural Research & Extension Services

• Park Eunju

  Dep. Of Food And Nutrition Kyungnam Univ.

• Bae Myoung-sook

  Department Of Food Science And Biotechnology Kyungnam University

• Lee Seung-cheol

  Department Of Food Science And Biotechnology Kyungnam University

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著作論文

• Antioxidant Activity and Fatty Acid Composition of Four Different Persimmon Seeds

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