Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Mi-ran Song"'
Publikováno v:
Korean Educational Research Association. 60:63-87
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7a4c586cc38665e1c2b2de637303e87
https://doi.org/10.30916/kera.60.7.63
https://doi.org/10.30916/kera.60.7.63
Publikováno v:
Plant Cell, Tissue and Organ Culture (PCTOC). 137:181-185
We present the data showing that overexpression of the Arabidopsis zinc finger homeodomain protein ZHD5 promotes shoot regeneration and confers other cytokinin-associated phenotypes. To isolate protein factors that bind to the promoter element of ABF
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9656853f0d31bd4ad67dcbe381d980d8
https://doi.org/10.1007/s11240-018-01546-7
https://doi.org/10.1007/s11240-018-01546-7
Autor:
Jung-Eun Song, Mee Ree Kim, Mi-Ran Song, Moon-Hee Ahn, Sang-Yong Lee, Hye-Lim Oh, Na Yeon Kim, Jong-Yoon Park
Publikováno v:
Korean Journal of Food and Cookery Science. 28:1-8
This study was performed to evaluate the quality characteristics of yanggeng prepared with different amounts of Rehmanniae radix Preparata (RRP) concentrate. Moisture, acidity, soluble solids, and reducing sugar contents of the control were the lowes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfba112461b15409faa28f5ad235df87
https://doi.org/10.9724/kfcs.2012.28.1.001
https://doi.org/10.9724/kfcs.2012.28.1.001
Autor:
Gi-Jung Kil, Yoon-Sun Ji, Eun-Soo Doh, Bo Ram Kim, Jong-Yoon Park, Mee Ree Kim, Mi-Ran Song, Jun-Pok Chang, Ki-Hyun Kang, Gun-Hee Lee
Publikováno v:
Korean Journal of Medicinal Crop Science. 19:501-507
This experiment was carried out in order to collect the basic data on the standardization of the manufactur- ing process of Rehmannia glutinosa Libosch. var. purpurea Makino drying. By the drying methods of R. glutinosa, the con- tent of water, inorg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51602e39b9c7d00d592e54e8e4663163
https://doi.org/10.7783/kjmcs.2011.19.6.501
https://doi.org/10.7783/kjmcs.2011.19.6.501
Publikováno v:
The Korean Journal of Food And Nutrition. 24:111-116
The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a5bf0a5478e9a5694cd66e98d47e89c
https://doi.org/10.9799/ksfan.2011.24.1.111
https://doi.org/10.9799/ksfan.2011.24.1.111
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 39:999-1004
This study was carried out to investigate the quality characteristics of ginseng Jung Kwa obtained by treatments with different sugars. Ginseng Jung Kwa was made with four different sugars (sucrose, glucose, honey and fructose). Chemical characterist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::deb370c10f0d06223f75f9342ae72e8d
https://doi.org/10.3746/jkfn.2010.39.7.999
https://doi.org/10.3746/jkfn.2010.39.7.999
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 38:587-593
This study was carried out to investigate the quality characteristics of ginseng Jung Kwa and Jung Kwa solution prepared according to boiling frequency on Jung Kwa process. Ginseng Jung Kwa was made as follows: washed ginseng 8 kg was boiled 5 min wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c850c306a3f7d0c215922cd419085d7a
https://doi.org/10.3746/jkfn.2009.38.5.587
https://doi.org/10.3746/jkfn.2009.38.5.587