Department of Food Science and Technology (식품공학과)6
Recent Submissions
- 열풍건조 조건에 따른 은행분말의 이화학적 및 관능적 특성
- Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades
- Simultaneous determination of okadaic acid, dinophysistoxin-1, dinophysistoxin-2, and dinophysistoxin-3 using liquid chromatography-tandem mass spectrometry in raw and cooked food matrices
- Interactive effects of the low-carbohydrate diet score and genetic risk score on Hypo-HDL-cholesterolemia among Korean adults: A cross-sectional analysis from the Ansan and Ansung Study of the Korean Genome and Epidemiology Study
- Pectin Micro- and Nano-capsules of Retinyl Palmitate as Cosmeceutical Carriers for Stabilized Skin Transport
- 외식산업과 단체급식 조리종사원의 고용불안정성과 직무스트레스 및 조직몰입이 이직의도에 미치는 영향