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공과대학
식품생명공학과
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Results 1-9 of 9 (Search time: 0.0 seconds).
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Title
Author(s)
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2009
Effects of antioxidant vitamins on the reduction of volatile off-flavors in fermented soymilk
김영석
Meeting Abstract
2009
Comparison of volatile compounds in doenjang, fermented soybean paste prepared by different methods
김영석
Meeting Abstract
2009
Determination of aroma-active compounds formed by the Maillard reaction of glutathione with reducing sugars
김영석
Meeting Abstract
2009
Metabolites profiling of meju prepared by diffrent fermentation methods and periods
김영석
Meeting Abstract
2009
Classification of fermented soybean paste during fermentation by 1H nuclear magnetic resonance spectroscopy and principal component analysis
김영석
Article
2009
Profiles of isoflavone and fatty acids in soymilk fermented with Lactobacilli, Bifidobacteria, or Streptococci
김영석
Article
2009
Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins
김광옥; 김영석
Article
2009
Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades
김영석
Meeting Abstract
2009
Classification of fermented soymilk during fermentation by 1H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities
김영석
Article
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