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공과대학
식품생명공학과
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Results 1-9 of 9 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
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2018
Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae
김영석; 이상미
Article
2018
Discrimination and prediction of the origin of Chinese and Korean soybeans using Fourier transform infrared spectrometry (FT-IR) with multivariate statistical analysis
김영석
Article
2018
Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri
김영석; 이상미
Article
2018
Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation
김영석
Article
2018
Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay
김영석; 이상미
Article
2018
Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions-Carbon Sources and Cultivation Times
김영석; 이상미
Article
2018
Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amloliquefaciens and Aspergillus oryzae
김영석
Article
2018
Effects of maltodextrins with different dextrose-equivalent values
김영석; 이상미
Article
2018
Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses
김영석; 이상미
Article
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Aspergillus oryzae
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aldehydes
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Apple
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Aroma dilution analyses
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Aroma-active compound
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Bacillus amyloliquefaciens
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Brown rice
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carotenoid degradation compounds
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Chinese quince
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dextrose equivalent
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