지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Natural Occurrence of Fumonisin B₁ in Korean Corn and Rough Rice
Food Science and Biotechnology
1995 .09
추출물의 희석에 의한 옥수수 중 Fumonisin의 효소면역측정법
한국식품과학회지
1996 .10
Detection of Fumonisin B₁ by a Batch Type Surface Plasmon Resonance Biosensor
Food Science and Biotechnology
2005 .10
Influences of stocking density, fumonisin B1, and mycotoxin binder on growth performance, bone quality, and physiological traits of broiler chickens
한국가금학회 정기총회 및 학술발표회
2017 .11
Development of ELISA (Enzyme-Linked Immunosorbent Assay) for a New Herbicide Metamifop
한국농약과학회 학술발표대회 논문집
2007 .10
Enzyme Linked Immunosorbent Assay 에 의한 Mycotoxin의 분석
식품과학과 산업
1988 .12
Elevated sphingoid bases and their 1-phosphate for the toxic mechanism-based risk assessment of fumonisin as food contaminant
한국식품위생안전성학회 심포지움
2005 .01
곡류 등 다소비 식품 중 곰팡이독소 안전성 조사 연구
한국식품위생안전성학회지
2017 .01
Enzyme-linked Immunosorbent Assay for the Detection of Hen's Egg Proteins in Processed Foods
한국축산식품학회지
2010 .01
The significance of sphingoid bases and its 1-phosphates as endogenously bioactive molecules in fumonisin cytotoxicity
한국식품위생안전성학회 심포지움
2003 .01
Comparison of Sandwich Enzyme-linked Immunosorbent and Indirect Non-Competitive Enzyme-linked Immunosorbent Assays for the Detection of Cronobacter muytjensii
한국식품영양과학회 학술대회발표집
2015 .08
Detection of Ochratoxin A in Agricultural Commodities Using Enzyme-Linked Immunosorbent Assay
Food Science and Biotechnology
2000 .06
SIMULATION AND AUTOMATION OF A RICE MILL PLANT - DEVELOPMENT OF SIMULATION MODEL -
한국농업기계학회 International Conference
2000 .01
A Study on the Activities of α-Amylase and Protease in Enzyme Foods and Enzyme-Shaped Foods
한국식품영양과학회 학술대회발표집
2015 .08
Development of an Enzyme-Linked Immunosorbent Assay for the Herbicide Bensulfuron-Methyl
한국토양비료학회 학술발표회 초록집
2001 .05
0