발행물
컨퍼런스
Institute of Food Technologists (IFT) Annual Meeting
,
Development and quality evaluation of vegetable soups on the addition of tomato and wine
Effect of polyphenol oxidase from lettuce on capturing properties
Institute of Food Technologists
Optimization of reaction flavors for razor clam flesh from blue crab
한국식품과학회
후지사과의 구취억제 작용 및 특성 연구
한국생물공학회
과일에서 추출한 polyphenol oxidase의 구취억제효과에 관한 연구