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공과대학
식품생명공학과
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Results 381-390 of 440 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2011
Bioaccessibility of total sugars in carbonated beverages and fermented milks
김영석
Article
2011
Sensory Characteristics and Cross-Cultural Consumer Acceptability ofBulgogi(Korean Traditional Barbecued Beef)
김광옥
Article
2011
Metabolic profiling and predicting the free radical scavenging activity of guava (Psidium guajava L.) leaves according to harvest time by 1H-nuclear magnetic resonance spectroscopy
김영석
Article
2011
Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods
김광옥
Article
2011
Caking characteristics and sensory attributes of ramen soup powder evaluated using a low-resolution proton NMR technique
정명수
Article
2011
The compositions of volatiles and aroma-active compounds in dried omija fruits (schisandra chinensis baillon) according to the cultivation areas
김영석; 조인희
Article
2011
Descriptive sensory analysis of copper and iron compounds in water in comparison with psychophysical measurement
홍재희
Article
2011
Optimization of various extraction methods for quercetin from onion skin using response surface methodology
정명수
Article
2011
Changes in fatty acids and volatile components in mackerel by broiling
김영석
Article
2011
Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity
김영석
Article
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고민정
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권영주
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권용억
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김광옥
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Escherichia coli
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Corynebacterium glutamicum
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Fatty acids
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Intense pulsed light (IPL)
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MARTX toxin
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Salmonella
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Subcritical water extraction
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volatile compounds
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