포스터

1. 이건학 Volatile compounds, antioxidant and anti-inflammatory activity of lactic acid bacteria-bioconversioned grape by-product (Vitis Labrusca B.)

2. 이우린 Physicochemical property and sensory attributes of nut-based milk coffee

3. 이도영 Emulsifying and physicochemical properties of Maillard reaction products formed by Spirulina protein extract with saccharides

4. 최은영 Physicochemical and sensory properties of soymilk prepared from soybeans soaked in D-xylose and L-leucine solutions using ultrasonic treatment