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공과대학
건축도시시스템공학과
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기후에너지시스템공학과
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Results 11-20 of 39 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2005
Aroma active compounds of Bulgogi
김영석
Article
2005
Analysis of volatile compounds in bulgogi prepared by different heating procedures
김영석
Article
2009
Classification of fermented soybean paste during fermentation by 1H nuclear magnetic resonance spectroscopy and principal component analysis
김영석
Article
2009
Profiles of isoflavone and fatty acids in soymilk fermented with Lactobacilli, Bifidobacteria, or Streptococci
김영석
Article
2006
Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades
김영석
Article
2009
Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins
김광옥; 김영석
Article
2002
Screening for antiproliferative effects of cellular components from lactic acid bacteria against human cancer cell lines
김영석
Article
2002
Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview
김영석
Article; Proceedings Paper
2005
Effects of selective oxidation of chitosan on physical and biological properties
김영석
Article
2004
Selective oxidation of primary alcohol group in 1-monostearoyl glycerol mediated by 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion
김영석
Article
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김광옥
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bulgogi
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high vacuum sublimation
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1-monostearoyl glycerol
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antiproliferative effect
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aroma active compounds
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aroma dilution analysis
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cytoplasm fraction
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