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공과대학
식품생명공학과
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Results 1-8 of 8 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2019
Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria
김영석
Article
2022
Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures
김영석
Article
2005
Analysis of volatile compounds in bulgogi prepared by different heating procedures
김영석
Article
2020
Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles
김영석; 이상미
Article
2019
Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce
김영석; 이상미
Article
2019
Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum
김영석; 이상미
Article
2019
Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria
김영석; 이상미
Article
2016
Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation
김영석; 이상미
Article
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김영석
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이상미
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fermented rice
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acrylamide
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bulgogi
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cultivation time
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fermentation
1
fermented oat
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frying oil temperature
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gas chromatography-mass spectrometry
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heating methods
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high vacuum sublimation
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