Search Results - Kang, Hyang-Rin

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  1. 1
    Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS

    Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS by Kang, Hyang-Rin, Hwang, Han-Joon, Lee, Jang Eun, Kim, Hye Ryun

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  2. 2
    Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjang

    Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjang by Kang, Hyang-Rin, Kim, Ho-Sik, Mah, Jae-Hyung, Kim, Young-Wan, Hwang, Han-Joon

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  3. 3
    Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjang

    Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjang by Kang, Hyang-Rin, Kim, Ho-Sik, Mah, Jae-Hyung, Kim, Young-Wan, Hwang, Han-Joon

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  4. 4
    Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS

    Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS by Kang, Hyang-Rin, Hwang, Han-Joon, Lee, Jang Eun, Kim, Hye Ryun

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