Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste

Por Lim, H. J., Kim, G. D., Jung, E. Y., Seo, H. W., Joo, S. T., Jin, S. K., Yang, H. S.
Publicado em 2014

The orally active urotensin receptor antagonist, KR36676, attenuates cellular and cardiac hypertrophy

Por Oh, K S, Lee, J H, Yi, K Y, Lim, C J, Lee, S, Park, C H, Seo, H W, Lee, B H
Publicado no Br J Pharmacol (2015)