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57篇 您的检索式：作者名="Pyun Y R"

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	题名	作者	年代	出处	被引量
1	Effect of moisture level on the crystallinity of wheat starch aged at different temperature显示文摘	Jang J X Pyun Y R	1997	Starch1997，49，78：	1
2	Secretion of recombinant pediocin PA-1 by Bifidobacterium longum ,using the signal sequence for Bifidobacterial a-amylase显示文摘	MOON G S PYUN Y R PARK M S	2005	Appl Environm Microbiol2005，71，9：	1
3	Non-thermal inactivation of Lactobacillus plantarum as influenced by pressure and temperature of pressurized carbon dioxide显示文摘	Hong S I Pyun Y R	1999	International Journal of Food Science and Technology1999，34，：	1
4	Nisin biosynthesis and its properties 显示文摘	CHEIGH C I PYUN Y R	2005	Biotechnol Lett2005，27，21：	1
5	Membrace damage and enzyme inactivation of Lactobacillus plantarum by high pressure CO2 Treatment显示文摘	HONG S I PYUN Y R	2001	International Journal of Food Microbiology2001，63，：	1
6	The nontoxic mushroom Auricularia auricula contains a polysaccharide with anticoagulant activity mediated by antithrombin显示文摘	YOON S J YU M A PYUN Y R	2003	Thromb Res2003，112，：	1
7	Membrane damage and enzyme inactivation of Lactobacillus plantarum by high pressure CO2 treatment 显示文摘	Hong S I Pyun Y R	2001	International Journal of Food Microbiology2001，63，12：	1
8	Membrane damage and enzyme inactivation of LactobaciUus plantarum by high pressure CO2 treatment显示文摘	Hong S I Pyun Y R	2001	International Journal of Food Microbiology2001，63，12：	1
9	Nisin biosynthesis and its properties 显示文摘	Cheigh C I and Y R Pyun	2005	Biotechnol Lett2005，27，21：	1
10	Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide显示文摘	HONG S I PYUN Y R	1999	Food Sci1999，64，：	1
11	Membrane damage and enzyme inactivation of Lactobacillus plantarum by high pressure CO2 treatment显示文摘	Hong S I Pyun Y R	2001	International Journal of Food Microbiology2001，63，12：	1
12	Inactivation of Lactobacillus sp from Kimchi by High Pressure Carbon Dioxide显示文摘	Hong S I Park W S Pyun Y R	1997	Lebensm-Wiss u-Technol1997，30，：	1
13	Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide 显示文摘	Hong S I Pyun Y R	1999	Journal of Food Science1999，64，4：	1
14	Acid tolerance of Lactobacillus plantarum from kimchi 显示文摘	Hong S I Kim Y J Pyun Y R	1999	Lebensm- Wiss Technology1999，32，：	1
15	Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide显示文摘	Hong S I Pyun Y R	1999	Journal of Food Science1999，64，4：	1
16	Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide显示文摘	Hong S I Pyun Y R	1999	Journal of Food Science1999，64，4：	1
17	Membrane damage and enzyme inactivation of Lactobacillus plantarum by high pressure CO2 treatment显示文摘	Hong S I Pyun Y R	2001	International Journal of Food Microbiology2001，63，：	1
18	The nontoxic mushroom Aurieularia Aurieula contains a polysaccharide with anti-coagulant activity mediated by antithrombin显示文摘	YOON S J YU M A PYUN Y R	2003	Thrombosis Research2003，112，3：	1
19	Membrane damage and enzymeinactivation of Lactobacillus plantarum by high pressure C02 treatment显示文摘	Hong S I Pyun Y R		0，，：	1
20	Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide显示文摘	HONG S I PYUN Y R	1999	J Food Sci1999，64，：	1

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