Effect of Quality Improvement and the Preservation on Soybean Sauce and Paste by Adding Pyroligneous Liquor Treated with Supercritical Carbon Dioxide
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윤선경
((주)썬트바이오)
이승진 ((주)썬트바이오) 윤성옥 ((주)썬트바이오) 박선영 ((주)썬트바이오) 김학경 ((주)고센바이오텍) 전병수 (부경대학교 식품공학과, (주)썬트바이오) |
1 |
Antioxidaative materials in domestic meju and doenjang, 3. separation of hydrophilic brown pigment and their antioxidant activity
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2 |
Quality characteristics of home-made doenjang, a traditional Korean soybean paste
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과학기술학회마을 |
3 |
Antioxidative materials in domestic meju and doenjang, 2. separation of lipophilic brown pigment and their antioxidative activity
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과학기술학회마을 |
4 |
Analysis of volatile compounds in bamboo and wood crude vinegars by the solid-phase microextraction (SPME)method
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5 |
Flavor compounds of domestic meju and doenjang
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과학기술학회마을 |
6 |
Antioxidaative materials in domestic meju and doenjang
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7 |
Effectos of pyroligneous liquor and preservatives on the quality of fermented sausages
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과학기술학회마을 |
8 |
The flavor chemistry of wood smoke
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DOI |
9 |
Antimicrobial activities of oak smoke flavoring
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과학기술학회마을 |
10 |
Effecto of Liquid smoke on The growth of lactic acid starter cultures used to manufacture fermented sausage
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DOI |
11 |
Interaction of wood smoke components and foods
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