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Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University | 論文著者
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Koo Yun-chang
Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University
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Lee Kwang-Won
Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University
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Kim Ji-hoon
Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University
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Hong Chung-Oui
Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University
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Nam Mi-Hyun
Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University
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Hong Yun-Jin
Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University
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Yang Sung-Yong
Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University