저자의 연구 키워드

저자의 연구 키워드

#加工製品のカプサイシンノイド

#관능특성

#방울토마토

#생리활성

#생리활성 성분

#아미노산

#아미노산 대사산물

#아사이베리 분말

#암세포 억제

#양갱

#토마토

#페놀성 화합물

#폴리페놀

#품질특성

#플라보노이드

#韓国産トウガラシ

#항산화

#항산화 효과

#황색 방울토마토

#ABTS

#acaiberry powder

#active promotion

#Amino Acid

#Amino Acid Metabolite

#Angelica gigas Nakai extract

#Angelica gigas Nakai powder

#Antibacterial

#Antioxidant

#Antioxidant Activity

#antioxidant effect

#antioxidative effect

#ascorbic acid

#bakery

#Bioactive

#Bioactive Compound

#Bulgogi seasoning sauce

#Cancer Cell Inhibition

#characteristics

#Cherry Tomatoes

#Cinnamomum cassia

#cookie

#cooking method

#correlation coefficient

#demi-glace sauce

#DPPH

#eggplant

#Extract

#Extraction

#fish paste

#Flavonoid

#free amino acid

#functional

#glycoalkaloid

#innovate teaching

#job training education

#Jujube concentrate

#LC-MS

#Lycopene

#noodle

#parts

#Pen Bread

#Phenolic Compound

#physiological

#Polyphenol

#Pretty Velvet

#quality characteristic

#quality characteristics

#Rose

#Roux

#salted Liquid of Prunus mume

#sauce

#school based enterprise

#sensory characteristic

#sensory evaluation

#spirulina

#teriyaki sauce

#tomato

#tomato products

#Tomatoes

#Vicia faba L.

#Yanggaeng

#Yellow Cherry Tomato

#α-carotene

#α-tomatine

#β-carotene

#カプサイシン分離と同定

#カプサイシンノイド

#トウガラシの器官別カプサイシンノイド