Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Yong Hee Kwon"'
Autor:
Mohamed T. Elnabwy, Emad Elbeltagi, Mahmoud M. El Banna, Abdullah H. Alshahri, Jong Wan Hu, Byoung Gil Choi, Yong Hee Kwon, Mosbeh R. Kaloop
Publikováno v:
Advances in Civil Engineering, Vol 2024 (2024)
Sedimentation in the harbors’ basins is an environmental phenomenon that frequently disrupts safe shipping and necessitates costly dredging operations. The layout of harbors and the permeability of protective structures such as breakwaters influenc
Externí odkaz:
https://doaj.org/article/0c06267741c040fe899c9e19717351c5
Publikováno v:
Journal of the Korean Society of International Agriculture. 33:224-231
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4808bb68f4769c74bd5ebfa1b2e85090
https://doi.org/10.12719/ksia.2021.33.3.224
https://doi.org/10.12719/ksia.2021.33.3.224
Publikováno v:
Sensors & Materials; 2023, Vol. 35 Issue 9, Part 3, p3363-3375, 13p
Autor:
Seong-Jin Hong, Ha-Nul Lee, Jeong Choi, Hae-Soo Kim, Do Yeon Jeon, Young-Min Kim, Yong-Hee Kwon, Doo-Gyung Moon, Seung-Hee Nam
Publikováno v:
African Journal of Food Science. 15:100-106
Gallic acid (GA) is a functional ingredient abundant in Chinese pu-erh tea. The aim of this study was to increase the GA content in green tea extracts using acid hydrolysis. (-)-Epigallocatechin gallate treated with 1 M hydrochloric acid at 110°C fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9237d1b8025bbf28050f41d6019727f9
https://doi.org/10.5897/ajfs2020.2024
https://doi.org/10.5897/ajfs2020.2024
Publikováno v:
The Korean Tea Society. 27:23-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f45aac5e4ad63e9da60e70eabb028cca
https://doi.org/10.29225/jkts.2021.27.1.23
https://doi.org/10.29225/jkts.2021.27.1.23
Publikováno v:
The Korean Tea Society. 26:33-39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b363250a5364284122f86384ca22332
https://doi.org/10.29225/jkts.2020.26.4.33
https://doi.org/10.29225/jkts.2020.26.4.33
Publikováno v:
The Korean Tea Society. 26:48-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad97207a35a9543a6d275fd0cb812f10
https://doi.org/10.29225/jkts.2020.26.3.48
https://doi.org/10.29225/jkts.2020.26.3.48
Publikováno v:
The Korean Tea Society. 26:13-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf4ffb58c283d67e2ec3c25b015956b9
https://doi.org/10.29225/jkts.2020.26.3.13
https://doi.org/10.29225/jkts.2020.26.3.13
Publikováno v:
The Korean Tea Society. 25:33-42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87f610ef351d0b3c2228850db000e188
https://doi.org/10.29225/jkts.2019.25.2.33
https://doi.org/10.29225/jkts.2019.25.2.33
Autor:
So-Jin Lee, Jin A Kim, Moon Doo Gyung, Yong-Hee Kwon, Chun Whan Kim, Chan Kyu Lim, Seung Yeob Song, Byeong Hyeok Kim
Publikováno v:
The Korean Tea Society. 24:48-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7db08e1a3931f1756b2242ed0722171d
https://doi.org/10.29225/jkts.2018.24.4.48
https://doi.org/10.29225/jkts.2018.24.4.48