발행물
컨퍼런스
한국식품과학회 제 74차 정기학술대회
1970
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Analysis of Free Amino Acids on Gochujang According to Different Koji and Fermentation Periods
2007 International Symposium and Annual Meeting
Developemet of Savory-type Process flavors using hydrolyzed fermented soybeans
Metabolomics Society's 3rd Annual
Metabolomic Analysis of Korea Soybean Paste During Fermentation
2007 International Symposium on fermented foods
Characterization of Volatile Components Gamdongchotmoo Kimchi
Metabolomic Analysis of Doenjang (Korea Soybean Paste) During Fermentation