[P5-29] Quality Characteristics of Makgeolli added with Black Garlic Extract and Black Garlic

Gyoung-Min Kim ,  Yuh-Ah Kim ,  Hwan-Sik Yoon 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation

Yoonhwa Jeong

Journal of Food Science and Nutrition

2011 .06

[P5-93] physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic during Fermentation

Joseph Ahn ,  Haiyan Song ,  Hanna Kim 외 5명

한국식품영양과학회 학술대회발표집

2010 .10

The Fatigue Recovery Effects of Administering Black Garlic Extract, Black Garlic Extract and Plant Extract Mixture on Rats

Jae Ran Kang ,  Dong-Gyu Kim ,  Min-Jung Kang 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Metabolite Profiling of Makgeolli for the Understanding of Yeast Fermentation Characteristics during Fermentation and Aging

Seung-Ho Seo ,  Seong-Eun Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Rice Sponge Cake Added with Black Garlic Extracts

Jiyeon Lee ,  Taeeun Kim ,  Hansub Kwak 외 6명

한국식품영양과학회 학술대회발표집

2013 .11

Quality Characteristics of Mixed Makgeolli with Barley and Wheat by Fermentation Temperature and Storage Period

Hye-Young Pa ,  k ,  Dong-Sun Shin 외 7명

한국식품영양과학회 학술대회발표집

2016 .10

The Analysis of Quality Characteristics and Sensory Evaluation in Commercial Makgeolli

Ji-Eun Kang ,  Jae-woon Kim ,  Han-Seok Choi 외 3명

한국식품영양과학회 학술대회발표집

2014 .10

Quality Characteristics of Doenjang with Addition of Garlic during Fermentation

Jongwon Yoon ,  Jong Suk Lee ,  Sh 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Nutritional Characteristics and Biological Activity of Makgeolli added Soybeans

Soo-Jung Lee ,  Wen-Si Hu ,  Pyeng-Ho Kang 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

The Quality and Sensory Characteristics of Tofu with Various Levels of Black Garlic Extract

Hye Jin Sim ,  Cho Rong Hwang ,  Hwan Sik Yoon 외 2명

한국식품영양과학회 학술대회발표집

2013 .11

Garlic Fermentation by Lactic Acid Bacteria

Yu Sun Kim ,  Hyung Hee Baek ,  Ill Min Chung 외 2명

Food Science and Biotechnology

2009 .10

[P8-242] Antioxidant Activity of Solvent Extracts from Black Garlic

Jung-Hye Shin ,  Soo-Jung Lee ,  Nak-Ju Sung

한국식품영양과학회 학술대회발표집

2009 .11

마늘을 첨가한 배추김치의 숙성 중 품질 및 발효특성

신정혜 ,  김라정 ,  강민정 외 2명

Food Science and Preservation

2012 .08

숙성에 의해 제조된 흑 마늘 추출물의 생리학적 활성 및 항산화 효과

장은경 ,  서지현 ,  이삼빈

한국식품과학회지

2008 .08

Hepatoprotective Effects of Soy peptide and the Application on Makgeolli Fermentation

Su Young Lim ,  Jung Hoon Pan ,  Tea Kyun 외 6명

한국식품영양과학회 학술대회발표집

2011 .10

흑마늘 추출물을 첨가한 돈육햄의 품질특성

양승미 ,  신정혜 ,  강민정 외 1명

Food Science and Preservation

2011 .06

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

Eunkyung Kim ,  Yoon Hyuk Chang ,  Jae Youn Ko 외 1명

Preventive Nutrition and Food Science

2013 .09

The Quality Characteristics of Vinegar Prepared with Different Forms of Black Garlic

Myoung-Hyo Choi ,  Hye-Jin Sim ,  Sung-Hun Chung 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Comparison between the antioxidant properties of environment-friendly agro-produce and processed food

Kim ,  Soo-Mi ,  Kim 외 10명

한국유기농업학회 학술발표대회 논문집

2009 .01