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공과대학
식품생명공학과
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Results 1-10 of 14 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2017
Effects of Schiff base formation and aldol condensation on the determination of aldehydes in rice wine using GC-MS
김영석; 이상미
Article
2017
Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars
김영석; 이상미
Article
2016
Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods
김영석; 이상미
Article
2016
Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation
김영석; 이상미
Article
2014
Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans
김영석; 이상미
Article
2013
Characterization of Volatile components in Makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage
김영석; 이상미
Article
2013
Determination of odor release in hydrocolloid model systems containing original or carboxylated cellulose at different ph values using static headspace gas chromatographic (SHS-GC) analysis
김영석; 이상미
Article
2013
Comparative volatile profiles in soy sauce according to inoculated microorganisms
김영석; 이상미
Article
2013
Application of non-targeted approach in flavor science: A review
김영석; 이상미
Conference Paper
2012
Profiling of fermentative metabolites in kimchi: Volatile and non-volatile organic acids
김영석; 박진병; 심순미; 이상미
Article
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Amino acids
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Alcoholic beverage
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Aldehydes
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Aldol condensation
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coniferous needles
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Cupressaceae family
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enantiomeric distribution
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