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공과대학
식품생명공학과
702
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Cinnamyl Alcohol Attenuates Adipogenesis in 3T3-L1 Cells by Arresting the Cell Cycle
Monitoring, exposure and risk assessment of formaldehyde in alcoholic beverages in Korea
Exploring the fatty acid double bond hydration activities of Lacticaseibacillus rhamnosus strains
Biological Reaction Engineering for the Preparation of C9 Chemicals from Oleic Acid: 9-Aminononanoic...
Biotransformation of C20- and C22-polyunsaturated fatty acids and fish oil hydrolyzates to R,R-dihyd...
Differential curcumin absorption and curcumin-induced STAT3 inhibition during 3T3-L1 cell adipogenes...
The signal detection expectation profiling method with a two-step rating for guiding product optimiz...
Lysolecithin-fatty acid liposomes as novel antibacterial agents to suppress the growth of periodonta...
Valorization of single-carbon chemicals by using carboligases as key enzymes
Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation...
Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemuls...
Bacteriophages PECP14, PECP20, and their endolysins as effective biocontrol agents for Escherichia c...
Engineering of two thiamine diphosphate-dependent enzymes for the regioselective condensation of C1-...
Bacterial profile of pork from production to retail based on high-throughput sequencing
Lactoferrin-polyphenol composite nanocoating with enhanced chemical stability and cell-compatibility...
Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum ann...
Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL)
Rapid product characterization and discrimination considering consumer satisfaction: A product test ...
Integrated-Omics Study on the Transcriptomic and Metabolic Changes of Bacillus licheniformis, a Main...
Comparison of the efficacy of physical and chemical strategies for the inactivation of biofilm cells...
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