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공과대학
식품생명공학과
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Results 1-6 of 6 (Search time: 0.0 seconds).
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2018
Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae
김영석; 이상미
Article
2018
Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri
김영석; 이상미
Article
2018
Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay
김영석; 이상미
Article
2018
Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions-Carbon Sources and Cultivation Times
김영석; 이상미
Article
2018
Effects of maltodextrins with different dextrose-equivalent values
김영석; 이상미
Article
2018
Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses
김영석; 이상미
Article
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aldehydes
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dextrose equivalent
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