Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ki-Suk Jeon"'
Autor:
ShinIn Park, Ki-Suk Jeon
Publikováno v:
Culinary Science & Hospitality Research. 21:120-132
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1804ef745d1b1f05bee58a6146c7bd52
https://doi.org/10.20878/cshr.2015.21.6.010
https://doi.org/10.20878/cshr.2015.21.6.010
Autor:
ShinIn Park, Ki-Suk Jeon
Publikováno v:
Culinary Science & Hospitality Research. 21:1-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3746b50a0360d66624526e54eba08fe2
https://doi.org/10.20878/cshr.2015.21.4.001
https://doi.org/10.20878/cshr.2015.21.4.001
Autor:
ShinIn Park, Ki-Suk Jeon
Publikováno v:
Culinary Science & Hospitality Research. 21:68-79
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab5aa29db2ad46c13742ffb1c5fa935e
https://doi.org/10.20878/cshr.2015.21.3.006
https://doi.org/10.20878/cshr.2015.21.3.006
Publikováno v:
Culinary Science & Hospitality Research. 21:259-269
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b57d9f29a006fac00cb0fc255a695b3
https://doi.org/10.20878/cshr.2015.21.3.020020020
https://doi.org/10.20878/cshr.2015.21.3.020020020
Publikováno v:
Culinary Science & Hospitality Research. 21:41-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7ba15b4090806289cb6dfae04ea1f8e
https://doi.org/10.20878/cshr.2015.21.2.004004
https://doi.org/10.20878/cshr.2015.21.2.004004
Publikováno v:
Culinary Science & Hospitality Research. 20:214-231
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7354b08a175b4eb65d98d0bbe2922918
https://doi.org/10.20878/cshr.2014.20.2.016016016
https://doi.org/10.20878/cshr.2014.20.2.016016016
Autor:
Hee Jun Na, Gwangsoo Lee, Hansoo Lee, Young Guen Kwon, Young Myeong Kim, Ho Jeong Kwon, Kwon-Soo Ha, Ki Suk Jeon, Heung Young Oh
Publikováno v:
International Immunopharmacology. 6:1597-1608
4-O-methylgallic acid (4-OMGA) is an in vivo major metabolite of gallic acid which is abundant in red wine, tea, legumes and fruit. We examined the in vitro and in vivo effects of 4-OMGA on the production and expression of nitric oxide (NO) and prost
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf063da5e98d3e54aeaf1c52b3de9f59
https://doi.org/10.1016/j.intimp.2006.06.004
https://doi.org/10.1016/j.intimp.2006.06.004