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Showing results 1 to 8 of 8

Issue Date	Title	Author(s)	Type
2023	Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics	김영석	Article
2020	Comparative metabolic expressions of fermented soybeans according to different microbial starters	김영석	Article
2019	Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions	김영석	Article
2019	Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation	김영석	Article
2007	Effect of supercritical carbon dioxide decaffeination on volatile components of green teas	김영석	Article
2010	Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis	김영석; 조인희	Article
2007	Study of volatile organic acids in freeze-dried Cheonggukjang formed during fermentation using SPME and stable-isotope dilution assay (SIDA)	김영석	Article
2023	Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars	김영석	Article

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