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공과대학
식품생명공학과
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2014
Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture
김영석
Article
2014
Metabolite profiling of red and white pitayas (Hylocereus polyrhizus and Hylocereus undatus) for comparing betalain biosynthesis and antioxidant activity
김영석
Article
2014
Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity
김광옥; 김영석
Article
2014
Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans
김영석; 이상미
Article
2014
Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis)
김영석
Article
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