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공과대학
식품생명공학과
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Results 1-6 of 6 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
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2010
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG
김광옥; 홍재희
Article
2010
Investigation on the flavor enhancing components in glutathione-Maillard reaction products using metabolomic approach
김광옥; 김영석
Meeting Abstract
2010
Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems
김광옥; 김영석
Article
2010
Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)
김광옥
Article
2010
Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup
김광옥; 김영석; 홍재희; 이상미
Article
2010
Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks
김광옥; 홍재희
Article
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