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Browsing "식품생명공학과" byAuthorLee, Sang Mi
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Showing results 14 to 21 of 21
Issue Date
Title
Author(s)
Type
2015
Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)
김영석; 양승옥
Article
2020
Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds
김영석; 이상미
Article
2018
Effects of maltodextrins with different dextrose-equivalent values
김영석; 이상미
Article
2019
Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum
김영석; 이상미
Article
2021
Effects of the absorbent types on changes in benzo[a]pyrene and volatile compounds in sesame oil
김영석
Article
2023
Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating
김영석
Article
2010
Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach
김광옥; 김영석
Meeting Abstract
2016
Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation
김영석; 이상미
Article
1
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