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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Study on quality improvement of K-fermented food using non-Saccharomyces yeasts
한국식품영양과학회 학술대회발표집
2023 .10
Analysis of differences in flavor and sensory characteristics of doenjang and Korean -style doenjang
한국식품영양과학회 학술대회발표집
2022 .10
Analysis of Quality Characteristics of Regional Traditional and Commercial Soy Sauce (Ganjang)
한국식품영양과학회 학술대회발표집
2016 .10
The Characteristics of Bacillus Species Isolated from Korean Traditional Soy Sauce, Ganjang
한국식품영양과학회 학술대회발표집
2022 .10
Identification of microorganisms by next generation sequencing Ganjang (Korean soy sauce)
한국식품영양과학회 학술대회발표집
2022 .10
Analysis of Free Amino Acids and Flavor Characteristics of Low-Salt Doenjang Using Fermented Microorganisms
한국식품영양과학회 학술대회발표집
2020 .10
Production of Flavor Improved Doenjang Selection of Good Strains for Soysauce
한국식품영양과학회 학술대회발표집
2017 .10
Quality Characteristics of Commercial Doenjang and Traditional Doenjang
한국식품영양과학회 학술대회발표집
2015 .08
Study on the Characteristics of Ganjang Prepared Using B. subtilis and B. amyloliquefacience Screened from Long-Term Aged Ganjang
한국식품영양과학회 학술대회발표집
2022 .10
저장기간에 따른 전통된장과 개량식된장의 이화학적 특성, 기능성분 및 대사체 분석
한국식품영양학회지
2016 .10
Optimization of Manufacturing Condition for Development of Reaction Flavor Induced Sauce
한국식품영양과학회 학술대회발표집
2023 .10
Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence
Applied Biological Chemistry
2015 .01
Comparison of organic and non-organic doenjang from physiochemical, antioxidant activities and sensorial perspectives
한국식품영양과학회 학술대회발표집
2021 .10
Optimization of Manufacturing Conditions of Seasoning Sauce using Anchovy Sauce Residue by Reaction Flavor Technology through Response Surface Methodology
한국식품영양과학회 학술대회발표집
2022 .10
Development of Natural Flavoring Materials Using Traditional Korean Sauces and Vegetables
한국식품영양과학회 학술대회발표집
2021 .10
Protective effect of Ganjang (soy sauce) on Dextran Sulfate Sodium (DSS)-included colitis in mice
한국식품영양과학회 학술대회발표집
2022 .10
Application Effect of Reaction Flavor Technology in Commercial Anchovy Sauce
한국식품영양과학회 학술대회발표집
2024 .10
Correlating instrumental and sensory flavor analysis of yangjo-ganjang commercially-available in Korea
한국식품영양과학회 학술대회발표집
2024 .10
다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화
Food Science and Preservation
2016 .12
Comparison of Quality of Fermented Soybean Paste (Doenjang) Produced in Gangwon-do
한국식품영양과학회 학술대회발표집
2020 .10
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