고려대 생화학 및 독성학연구실

190307_최지수 Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food
글쓴이	관리자 (IP: *.152.58.54)	작성일	2019-03-07 13:13	조회수	1,074
Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food
파일	20190307_최지수.pdf(1.5M)

번호	제목	작성자	작성일	조회수
61	190307_최지수 Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food	관리자	19-03-07	1,075
60	190228_유현정 Isoferulic acid attenuates methylglyoxal-induced apoptosis in INS-1 rat pancreatic …	관리자	19-02-28	2,851
59	190219_남한결 TOFA induces cell cycle arrest and apoptosis in ACHN and 786-O cells through inhibi…	관리자	19-02-20	2,098
58	190212_김원준 Monitoring and risk assessment of polycyclic aromatic hydrocarbons(PAHs) in process…	관리자	19-02-12	36,260
57	190131_김민혁 The arsenic content in marketed seafood and associated health risks for the residen…	관리자	19-02-12	1,147
56	190124_채승아 Flavonoid-rich Scabiosa comosa inflorescence extract attenuates CCl4-induced hepati…	관리자	19-01-25	3,470
55	190118_전경윤 Quercetin restrains TGF-β1-induced epithelial-mesenchymal transition by inhibiting…	관리자	19-01-25	1,174
54	190108_유희준 Enzyme-assisted extraction, chemical characteristics, and immunostimulatory activit…	관리자	19-01-10	1,198
53	190104_최서경 The perfluoroalkyl substances (PFASs) contamination of fruits and vegetables	관리자	19-01-10	1,196
52	181228_정유진 Divergent effects of glucose and fructose on hepatic lipogenesis and insulin signal…	관리자	18-12-28	1,286