ScholarWorks@Gyeongsang National University

Browsing by Kim, G.M.Author

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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 6 of 6

SCOPUSKCI
Development of Multilayered Droplet Splitting Microfluidic System for Preparation of Microdroplet

Kim, C.M.; Kim, G.M.

ArticleIssue Date2022CitationJournal of the Korean Society for Precision Engineering, v.39, no.6, pp 425 - 431PublisherKorean Society for Precision Engineeing
SCOPUS
Expression of alpha-amylase gene from Bacillus licheniformis in Lactobacillus brevis 2.14

Lee, K.W.; Park, J.Y.; Kim, G.M.; Kwon, G.-H.; Park, J.-Y.; Lee, M.-R.; Chun, J.; Kim, J.-H.

ArticleIssue Date2008CitationJournal of Food Science and Nutrition, v.13, no.3, pp 190 - 195
SCOPUSKCI
Inhibition of Bacillus cereus in Cheonggukjang fermented with Bacillus starters with antimicrobial activities

Lee, J.Y.; Shim, J.M.; Liu, X.; Yao, Z.; Lee, K.W.; Cho, K.M.; Kim, G.M.; Shin, J.-H.; Kim, J.-S.; Kim, J.H.

ArticleIssue Date2016CitationJournal of the Korean Society of Food Science and Nutrition, v.45, no.5, pp 736 - 745PublisherKorean Society of Food Science and Nutrition
SCOPUS
Inhibition of bacillus cereus in doenjang fermented with multiple starters showing inhibitory activity against pathogens

Lee, J.Y.; Shim, J.M.; Lee, K.W.; Cho, K.M.; Kim, G.M.; Shin, J.-H.; Kim, J.-S.; Kim, J.H.

ArticleIssue Date2016CitationMicrobiology and Biotechnology Letters, v.44, no.3, pp 254 - 260PublisherKorean Society for Microbiolog and Biotechnology
SCOPUS
Isolation and characterization of acetobacterspecles from a traditionally prepared vinegar

Lee, K.W.; Shim, J.M.; Kim, G.M.; Shin, J.-H.; Kim, J.H.

ArticleIssue Date2015CitationKorean Journal of Microbiology and Biotechnology, v.43, no.3, pp 219 - 226PublisherKorean Society for Microbiolog and Biotechnology
SCOPUSKCI
PDMS 마이크로 스텐실이 내재된 세포공동배양 미세유체 장치 제작

Choi, J.H.; Kim, D.W.; Kim, C.M.; Kim, G.M.

ArticleIssue Date2022CitationJournal of the Korean Society for Precision Engineering, v.39, no.10, pp 701 - 709PublisherKorean Society for Precision Engineeing
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