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공과대학
식품생명공학과
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Results 1-10 of 27 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2018
Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae
김영석; 이상미
Article
2013
Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage
김영석; 이상미
Article
2022
Determination of methanol and fusel oils in various types of wines distributed in Korea
김영석; 이상미
Article
2013
Determination of odor release in hydrocolloid model systems containing original or carboxylated cellulose at different ph values using static headspace gas chromatographic (SHS-GC) analysis
김영석; 이상미
Article
2018
Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri
김영석; 이상미
Article
2021
Azelaic Acid Promotes Caenorhabditis elegans Longevity at Low Temperature Via an Increase in Fatty Acid Desaturation
김영석; 이상미
Article
2016
Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods
김영석; 이상미
Article
2017
Effects of Schiff base formation and aldol condensation on the determination of aldehydes in rice wine using GC-MS
김영석; 이상미
Article
2018
Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay
김영석; 이상미
Article
2013
Comparative volatile profiles in soy sauce according to inoculated microorganisms
김영석; 이상미
Article
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volatile compounds
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fermentation
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