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세계김치연구소

최종업데이트 2026.03.26.

Formation and speciation of hazardous trihalomethanes and haloacetic acids during chlorinated washing of brined kimchi cabbage in the presence of bromide
- J. Hazard. Mater., Available online 2 May 2023 | https://doi.org/10.1016/j.jhazmat.2023.131557
- 2023-05
- 생명과학
- 한빛사논문
A colorimetric sensor array for the discrimination of glucosinolates
- Food Chem., Available online 26 May 2020, 127149 | https://doi.org/10.1016/j.foodchem.2020.127149
- 2020-05
- 구.농수식품
Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array
- Food Chem., Available online 26 July 2017, Volume 240, Pages 808-816 | https://doi.org/10.1016/j.foodchem.2017.07.139
- 2017-07
- 바이오·의료융합
- 구.농수식품

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