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Showing results 1 to 8 of 8

Issue DateTitleAuthor(s)Type
2005Analysis of volatile compounds in bulgogi prepared by different heating procedures김영석Article
2019Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria김영석; 이상미Article
2019Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce김영석; 이상미Article
2020Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles김영석; 이상미Article
2019Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria김영석Article
2019Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum김영석; 이상미Article
2022Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures김영석Article
2016Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation김영석; 이상미Article
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