Results 1-7 of 7 (Search time: 0.002 seconds).
|2005||Analysis of volatile compounds in bulgogi prepared by different heating procedures||김영석||Article|
|2016||Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation||김영석; 이상미||Article|
|2019||Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria||김영석||Article|
|2019||Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce||김영석; 이상미||Article|
|2019||Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum||김영석; 이상미||Article|
|2019||Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria||김영석; 이상미||Article|
|2020||Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles||김영석; 이상미||Article|