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공과대학
식품생명공학과
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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...
Discovery, verification, and validation of walnut protein marker peptides using LC-MS approaches
Vibrio-infecting bacteriophages and their potential to control biofilm
Isolation and characterisation of cellulose nanocrystals from kudzu (Pueraria montana var. lobata): ...
Simultaneous determination of the free and total forms of nonylphenol, nonylphenol monoethoxylate, a...
Efficient biotransformation of docosahexaenoic acid-rich oils into the lipid mediator resolvin D5 by...
Investigation of microbial ecology of salted seafood based on culture method and 16S rRNA metagenome...
Comparison of reminder-preference test to difference and preference tests: An affective approach yie...
Thurstonian model for the four-interval oddity task
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