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공과대학
식품생명공학과
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Results 61-70 of 86 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2010
Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars
김영석
Article
2019
Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce
김영석; 이상미
Article
2018
Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amloliquefaciens and Aspergillus oryzae
김영석
Article
2010
Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup
김광옥; 김영석; 홍재희; 이상미
Article
2010
Metabolite profiling of cheonggukjang, a fermented soybean paste, inoculated with various bacillus strains during fermentation
김영석; 심순미
Article
2017
Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars
김영석; 이상미
Article
2011
Determination of volatile sulfur compounds formed by the maillard reaction of glutathione with glucose
김영석
Conference Paper
2010
Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids
김영석
Article
2018
Effects of maltodextrins with different dextrose-equivalent values
김영석; 이상미
Article
2019
Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions
김영석
Article
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김광옥
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양승옥
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volatile compounds
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GC-MS
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Aspergillus oryzae
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Fermentation
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Amino acids
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Brown rice
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Chamaecyparis obtusa
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fermentation
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fermented rice
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