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일반대학원
식품공학과
Theses_Master
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Results 41-50 of 132 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2013
Effects of Aspergillus species inoculated and their enzymatic activities on the formation of volatile components in fermented soybean paste (Doenjang)
금선주
Master's Thesis
2013
Elucidation of Volatile Compounds Formation in fermented red pepper sauces under Different Fermentation Conditions
양지혜
Master's Thesis
2013
Cellular responses of Saccharomyces cerevisiae towards ethanol- or heat-induced stresses
우지민
Master's Thesis
2010
Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components through the Maillard reaction
이상언
Master's Thesis
2010
Hydroxylation of Linoleic Acid with Recombinant Escherichia coli Expressing CYP102A2 of Bacillus subtilis
이나래
Master's Thesis
2010
시판 된장의 관능적 특성 및 소비자 기호도
김혜경
Master's Thesis
2010
Subcritical water extraction of flavonol quercetin from onion skin
고민정
Master's Thesis
2010
Profiling of volatile and non-volatile organic acids in kimchi during fermentation
김지윤
Master's Thesis
2013
국내 영아용 조제분유 중 중금속 함량 분석
이시원
Master's Thesis
2016
Production of ω-hydroxynonanoic acid from soybean oil via Baeyer-Villiger monooxygenase-based biotransformation
김민지
Master's Thesis
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