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1
Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration
Ji Hyang Kim, | 한국식품과학회 | 2001 ,
2
Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi
Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi
Qing Jin, | 한국식품과학회 | 2006 ,
3
Detection of Fumonisin B1 by a Batch Type Surface Plasmon Resonance Biosensor
Detection of Fumonisin B1 by a Batch Type Surface Plasmon Resonance Biosensor
Yong Jin Cho, | 한국식품과학회 | 2005 ,
4
Optimization of Pine Flavor Microencapsulation by Spray Drying
Optimization of Pine Flavor Microencapsulation by Spray Drying
Shin Jo Lee, | 한국식품과학회 | 2005 ,
5
Biocontrol of Damping-off(Rhizoctonia solami) in Cucumber by Trichoderma asperellum T-5
Biocontrol of Damping-off(Rhizoctonia solami) in Cucumber by Trichoderma asperellum T-5
Ji-Yeon Ryu, | 한국토양비료학회 | 2006 ,
6
Estimation of Critical Cooling Rates for Glass Formation in Bulk Metallic Glasses through Non-isothermal Thermal Analysis
Estimation of Critical Cooling Rates for Glass Formation in Bulk Metallic Glasses through Non-isothermal Thermal Analysis
Ji-Hun Kim, Joon Sik Park, Eun Soo Park, Won Tae, | Metals and Materials | 2005 ,
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