전체 35
-
SCI
Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No.2025-12-31 -
SCI
Combination model for freshness prediction of pork using VIS/NIR hyperspectral imaging with chemometrics2025-12-31 -
SCI
Novel umami-enhancing peptides of beef M. semimembranosus hydrolysates interactions with the T1R1/T1R3 taste receptor2025-12-31 -
SCI
Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig2025-12-31 -
SCIno image2015~2024년2025-12-31
-
Book chapterno image2006~2023년2025-12-31
-
Patentno image2003~2024년2025-12-31
-
비SCIno image2015~2022년2025-12-31