Volatile Organic Compound

한국환경기술인연합회

환경관리인

1998 .01

Interactions between Soil, Grape Plant and Microbes in Vineyard Environment

Olga Klymenko ,  Mykola Klymenko ,  Nina Klymenko 외 2명

한국토양비료학회 학술발표회 초록집

2014 .06

Suitability of Different Vineyard Peach Genotypes for Generative Rootstocks Production

Ve ,  a S. Rakonjac ,  D 외 5명

한국원예학회 기타 간행물

2006 .08

Changes in Volatile Compounds in Garlic by Cooking Methods

Ga-Yeon Kim ,  Se-Young Kwun ,  Eun-Hee Pa 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Comparison of Volatile and Non-volatile Compounds as Antioxidant Indicators of Water Spinach (Ipomoea aquatic Forsk.)

Shim ,  Soon-Mi

Applied Biological Chemistry

2012 .01

Assessment of Color and Aroma in White Wines Vinifications : Effects of Grape Maturity

Eun-Ha Chang ,  Sung-Min Jung ,  Jung-Ho Noh 외 5명

한국원예학회 학술발표요지

2012 .10

A Profiling of Alkaloids, Phenolic Compounds, and Volatile Organic Compounds in Various Parts of Tomato Plants

Dong Sub Kim ,  Yu ,  ina Kwack 외 2명

한국원예학회 학술발표요지

2013 .05

Survey on the occuurence of Drosophila spp. in a vineyard

In Hui Kim ,  Myung kue Song ,  In Jae Kim 외 5명

한국농약과학회 학술발표대회 논문집

2018 .10

Difference of Volatile Compounds According to Fatty Acid Contents of Three Different Coffee

Du-Min Jo ,  Dong-Gyu Yoo ,  Ha-Min Ji 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures

In Hee Cho ,  Hyong Joo Lee ,  Young-Suk Kim

Food Science and Biotechnology

2005 .06

포도 '캠벨얼리' 품질에 미치는 토양이화학성의 상대적 기여도

김승희 ,  최인명 ,  윤석규 외 3명

한국토양비료학회지

2009 .06

Effects of Drying Conditions on the Antioxidant Activities and Volatile Compounds of Chrysanthemi Flos Flowers

Sung-Mun Bae ,  Ae-Sil Na ,  Hye-Kyeong Seo 외 1명

Journal of Food Science and Nutrition

2009 .12

Analysis of Volatile Compounds in Bulgogi

In Hee Cho ,  Tae Hwan Kim ,  Somi Kim Cho 외 2명

Food Science and Biotechnology

2002 .06

Soil Nitrogen Accumulation Derived from Long-Term Experiments of Organic Matter Application and Soil Surface Management in a Vineyard of Andosols

Yoshiaki Umemiya

한국원예학회 기타 간행물

2008 .12

[P2-83] Comparison of Volatile Organic Compounds in Fresh and Dried Red pepper

Sung Lye Shim ,  Keun Young Ryu ,  Min Seok Jung 외 5명

한국식품영양과학회 학술대회발표집

2008 .10

Optimization of Supporting Device for Mechanical Harvesting

Laszlo Fenyvesi ,  Daniel Fenyvesi

한국원예학회 기타 간행물

2006 .08

녹비작물을 활용을 위한 포도원 토양의 생물화학적 특성 분석

장명환 ,  안순영 ,  김대영 외 2명

한국원예학회 학술발표요지

2010 .10

산지별 유자의 이화학적 특성, 유리당 및 향기성분

이수정 ,  신정혜 ,  강민정 외 3명

한국식품영양과학회지

2010 .01

Evaluation of Volatile Compounds Isolated from Pork Loin (Longissimus dorsi) as Affected by Fiber Type of Solid-phase Microextraction (SPME), Preheating and Storage Time

Pa ,  k ,  Sung-Yong 외 6명

한국축산식품학회지

2009 .01