Results 1-6 of 6 (Search time: 0.0 seconds).
Issue Date | Title | Author(s) | Type |
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2005 | Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.) | 김영석 | Article |
2005 | Aroma active compounds of Bulgogi | 김영석 | Article |
2005 | Analysis of volatile compounds in bulgogi prepared by different heating procedures | 김영석 | Article |
2005 | Effects of selective oxidation of chitosan on physical and biological properties | 김영석 | Article |
2005 | Characterization of the overall flavor profiles and odor-active compounds in pine-mushrooms (Tricholoma matsutake Sing.) of different grades | 김영석 | Meeting Abstract |
2005 | Effect of pH on the formation of volatiles from the thermal interactions of taurine with reducing sugars | 김영석 | Meeting Abstract |