Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation

Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amloliquefaciens and Aspergillus oryzae

Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars

Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation

Comparison of the contents of benzo(a)pyrene, sesamol and sesamolin, and volatiles in sesame oils according to origins of sesame seeds

Effects of adsorbents on benzo(a)pyrene, sesamol, and sesamolin contents and volatile component profiles in sesame oil

Validation and determination of the contents of acetaldehyde and formaldehyde in foods

Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea

Differentiating Chamaecyparis obtusa and Chamaecyparis pisifera Leaves Using H-1 Nuclear Magnetic Resonance Spectroscopy

새로운 형태의 유자 디저트 개발 및 시장 가능성 조사