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°µ¿Çö (Food Control, Vol.92 : 331-340, 2018)
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°µ¿Çö (International Journal of Food Microbiology, Vol.275 : 39-45, 2018)
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562
°µ¿Çö (Letters in Applied Microbiology, Vol.67 : 154-160, 2018)
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561
°µ¿Çö (Food Control, Vol.85 : 253-258, 2018)
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560
°µ¿Çö (LWT - Food Science and Technology, Vol.96 : 111-118, 2018)
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559
°µ¿Çö (Journal of Food Protection, Vol.81(1) : 37-42, 2018)
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558
°µ¿Çö (LWT - Food Science and Technology, Vol.93 : 316-322, 2018)
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557
°µ¿Çö (Applied and Environmental Microbiology, Vol.84 : e01340-18, 2018)
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556
°µ¿Çö (Applied and Environmental Microbiology, Vol.84 : e00944-18, 2018)
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555
°µ¿Çö (Food Research International, Vol.109 : 325-333, 2018)
2019.02.15
554
ÇöÁøÈ£ (Applied Materials & Interfaces, Vol.9(31) : 26438-26446, 2017)
2018.02.12
553
ÇöÁøÈ£ (Bioresources, Vol.12(2) : 2941-2954, 2017)
2018.02.12
552
ÇöÁøÈ£ (Carbohydrate Polymers, Vol.158 : 133-140, 2017)
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ÃÖ¿µÁø (Journal of Food Science, Vol.82(10) : 2321-2328, 2017)
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550
Á¶Ã¶ÈÆ (Applied Materials & Interfaces, Vol.9 : 43470-43477, 2017)
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Á¶Ã¶ÈÆ (Korean Journal of Food Preservation, Vol.24(7) : 908-914, 2017)
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548
Á¶Ã¶ÈÆ (The Korean Journal of Food and Nutrition, Vol.30(2) : 290-296)
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547
Á¶Ã¶ÈÆ (Korean Journal for Food Science of Animal Resources, Vol.37(6) : 898-905)
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546
Á¶Ã¶ÈÆ (Asian-Australasian. Journal of Animal Sciences, Vol.30(12) : 1733-1738, 2017)
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545
Á¶Ã¶ÈÆ (Korean Journal for Food Science of Animal Resources, Vol.37(4) : 494-501, 2017)
2018.02.12
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