Lee Chan | Department of Food Science and Technology, Chung-Ang University
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概要
Department of Food Science and Technology, Chung-Ang University | 論文
- Positions of Substituted Amino Acids in Soybean β-Amylase Isozymes(Biological Chemistry)
- Classification of Fermented Soybean Paste during Fermentation by 1H Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis
- Classification of Fermented Soybean Paste during Fermentation by ^1H Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis
- Effects of Supplementary Blood Meal on the Content of Carnosine and Anserine in Broiler Meat
- Effects of ^C-labelled precursor feeding on production of beauvericin, enniatins H, I, and MK1688 by Fusarium oxysporum KFCC11363P(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)