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|2015||Validation and determination of the contents of acetaldehyde and formaldehyde in foods||김영석||Article|
|2015||Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems||김영석; 정현||Article|
|2015||Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea||김영석; 정현||Article|
|2016||Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods||김영석; 이상미||Article|