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공과대학
식품생명공학과
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Results 81-86 of 86 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
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2016
Whole-genome de novo sequencing, combined with RNA-Seq analysis, reveals unique genome and physiological features of the amylolytic yeast Saccharomycopsis fibuligera and its interspecies hybrid
김영석
Article
2016
Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation
김영석; 이상미
Article
2015
Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)
김영석; 양승옥
Article
2015
Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea
김영석; 정현
Article
2011
Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products
김광옥; 김영석; 이상미
Article
2010
Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades
김영석; 조인희
Article
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volatile compounds
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Brown rice
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