검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto) Taniguchi M, Takao Y, Kawasaki H, Yamada T, Fukusaki E Journal of Bioscience and Bioengineering, 130(1), 63, 2020 |
| 2 |
[기획특집: 센서소재의 최신개발동향] 2차원 물질과 금속유기골격체 기반 미각 센서 연구동향 유영택, Hasani A, Do HH, 김수영 Korean Industrial Chemistry News, 23(3), 1, 2020 |
| 3 |
Investigation of sour substances by a set of all-solid-state membrane electrodes Szpakowska M, Marjanska E, Lisowska-Oleksiak A Desalination, 241(1-3), 236, 2009 |
| 4 |
On the possibility of using liquid or lipid, lipid like-polymer membrane systems as taste sensor Szpakowska M, Magnuszewska A, Szwacki J Journal of Membrane Science, 273(1-2), 116, 2006 |