포스터

1. 이건학, Analysis of volatile compounds and antioxidant and anti-inflammatory activities of lactic acid bacteria-bioconversioned grape (Vitis labrusca B.) by-product extract

2. 안중현, 조대식 Analysis of volatile and α-dicarbonyl compounds in Maillard reaction products derived from 2’-fucosyllactose and amino acids

3. 박시연 Robusta modification through controlled fermentation of green coffee beans by lactic acid bacteria