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Faculty of Food Science and Biotechnology, Pukyong National University | 論文著者
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JEONG Da
Faculty of Food Science and Biotechnology, Pukyong National University
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JUNG Hee
Faculty of Food Science and Biotechnology, Pukyong National University
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JUNG Yu
Faculty of Food Science and Biotechnology, Pukyong National University
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CHOI Jae
Faculty of Food Science and Biotechnology, Pukyong National University
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HYUN Sook
Faculty of Food Science and Biotechnology, Pukyong National University
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JUNG Mee
Faculty of Food Science and Biotechnology, Pukyong National University
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Cnoi Jae
Faculty of Food Science and Biotechnology, Pukyong National University
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Choi Jung-Hye
Faculty of Food Science and Biotechnology, Pukyong National University
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Kang Hye
Faculty of Food Science and Biotechnology, Pukyong National University
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JUNG Hyun
Faculty of Food Science and Biotechnology, Pukyong National University
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KIM JUNG
Faculty of Food Science and Biotechnology, Pukyong National University
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BYUN DAE
Faculty of Food Science and Biotechnology, Pukyong National University
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SEO HAE
Faculty of Food Science and Biotechnology, Pukyong National University