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12篇 您的检索式:作者名="Pyun YR"
    题名 作者 年代 出处 被引量
1A sulfated fucan from the brown alga Laminaria cichorioides has mainly heparin cofactor II-depenfent anticoagulant activity显示文摘Yoon SJ Pyun YR Hwang JK 2007Carbohydr Res2007,342,15:1
2The nontoxic mushroom auricularia auricular contains a polysaccharide with anticoagulant activity mediated by antithrombin显示文摘Yoon SJ Yu MA Pyun YR 2003Thromb Res2003,112,3:1
3Membrane damage and enzyme inactivation of Lactobacillus plantarum by high pressure CO2 treatment显示文摘Hong SI Pyun YR 0,,1:1
4The nontoxic mushroom A uricularia auricula contains a polysaccharide with anticoagu- lant activity mediated by antithrombin 显示文摘Yoon SJ Yu MA Pyun YR 2003Thrombosis Re- search2003,11,2:1
5The nontoxicmushroom Auricularia auricula contains a polysaccharide with anticoagulant activity mediated by antithrombin显示文摘Yoon S J YM Pyun YR 2003Thromb Res2003,112,3:1
6A sulfated fucan from the brown alga Laminaria cichorioides has mainly heparin cofactor H-dependent anticoagulant activity显示文摘Yoon SJ Pyun YR Hwang JK 2007Carbohydr Res2007,342,15:1
7The nontoxic mushroom Auric ularia auricula contains a polysaccharide with anticoagulant aetivi ty mediated by antithrombin显示文摘Yoon SJ Yu MA Pyun YR 2003Thromb Res2003,112,3:1
8The nontoxic mushroom Auricularia auricula contains a polysaccharlde with anticoagulant activity mediated by antithrombin 显示文摘Yoon SJ Yu MA Pyun YR 2003Thromb Res2003,112,3:1
9Analysis of cloned SUC2 gene expression in continuous culture of recombinant Saccharomyces cerevisiae显示文摘Jang JK Pyun YR Seo JM 1990Biotechnol Bioeng1990,36,:1
10Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide 显示文摘Hong SI Pyun YR 1999Journal of Food Science1999,64,:1
11Isolation and characterization of N-acylhomoserine lactonase from the thermophilic bacterium, Geobacillus caldoxylosilyticus YS-8显示文摘Seo MJ Lee BS Pyun YR Park H 2011Biosci Biotechnol Biochem2011,75,9:1
12Membrane damage and enzyme inactivation of Lactobacillus plantarum by high pressure C02 treatment显示文摘Hong SI Pyun YR 2001International Journal of Food Microbiology2001,63,:1
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