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일반대학원
식품공학과
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Dynamics of microbial and metabolic composition during kimchi fermentation and characterization of h...
Determination of key volatile compounds related to sensory attributes and consumer liking of Doenjan...
Formation of styrene and volatile/non-volatile metabolites by Penicillium expansum according to pH a...
Detection of Undeclared Egg and Milk Allergens using Immunological Method and Confirmation of Egg an...
Formation of Volatile Compounds and Carotenoids Degradation Products in Red Pepper Fermented by Lact...
Exploring Microbial Stress Metabolism and Enzyme Stability for the Productive Whole Cell Biocatalysi...
Comparison of Volatile and Non-volatile Metabolites of Makgeolli Fermented by Koji Inoculated with S...
Determination of volatiles and indicators during aging of soy sauces
Detection of undeclared soybean and walnut allergens using immunological method and confirmation of ...
Development of sensory measures for the perceived kokumi of chicken bouillon products
Molecular characterization of a Phospholipase A2 from Sciscionella marina and its application to the...
Effect of a pre-session of tasting samples on results of food choice experiments with eye-tracking u...
Effects of frying conditions on the formation of volatile compounds and hazardous compounds in welsh...
Measurement of human taste perception of fatty acids
Structure modeling-based engineering of Baeyer-Villiger monooxygenase to improve the catalytic activ...
종양미세환경이 난소암 세포 성장과 전이에 미치는 영향
Engineering of Glyoxylate carboligase from Escherichia coli and its application for the production o...
Effect of environmental water activity and selective wavelength on microbial inactivation by intense...
Comprehensive investigation on the bioformations of metabolites in fermentative microorganisms using...
Oxygenase-Based Whole-Cell Biotransformation of Fatty Acids into Industrially Relevant Oleochemicals...
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