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Antioxidative Capacities and Physicochemical Properties of Yanggaeng Treated Corni Fructus Powder
한국식품영양과학회 학술대회발표집
2022 .10
Physicochemical and Antioxidative Properties of Tempeh Added Yanggaeng
한국식품영양과학회 학술대회발표집
2023 .10
수박무 가식부 분말 첨가 양갱의 품질 특성 및 항산화 효과
한국식품영양학회지
2021 .12
Physicochemical Properties of Yanggaeng with Added Tempeh Powder
Preventive Nutrition and Food Science
2023 .12
저온숙성마늘 농축액을 첨가한 양갱의 품질특성과 항산화 효과
한국식품영양학회지
2017 .02
Quality Characteristics and Production of Yanggaeng Prepared with Biopolymers
한국식품영양과학회 학술대회발표집
2015 .08
Physicochemical properties and antioxidant activities of yanggaeng added with different grape varieties
한국식품영양과학회 학술대회발표집
2024 .10
Effect of Calcium Lactate and Vitamin C on the Change of Physiochemical and Antioxidative Properties of Gamma-Irradiated Seasoned Water Dropwort
한국식품영양과학회 학술대회발표집
2016 .10
The Physicochemical Properties of Jeju Citrus Peels Treated Yanggaeng for Human and Companion Animals
한국식품영양과학회 학술대회발표집
2022 .10
Physiochemical characteristics of koji made with different raw materials
한국식품영양과학회 학술대회발표집
2022 .10
Antioxidant Activities and Quality Characteristics of Yanggaeng Added Garlic Extract Aging Low Temperatures
한국식품영양과학회 학술대회발표집
2016 .10
Fabrication of α-tocopherol-loaded nanoemulsions and their physiochemical property
한국식품영양과학회 학술대회발표집
2016 .10
Differences in Physiochemical Characteristics and Antioxidant Activities of Doenjang made with Different ingredients
한국식품영양과학회 학술대회발표집
2020 .10
Physiochemical analysis and enzyme activity analysis of traditional Doenjang in Gyeonggi region
한국식품영양과학회 학술대회발표집
2022 .10
Physiochemical and Sensory Characteristics of traditional Doenjang produced in Jeju region
한국식품영양과학회 학술대회발표집
2022 .10
Quality Characteristics of Yanggaeng Added with Daebong Persimmon Powder
한국식품영양과학회 학술대회발표집
2019 .10
The effects of CO₂ injection and barrel temperatures on physiochemical and antioxidant properties of extruded cereals
한국식품영양과학회 학술대회발표집
2015 .08
Physiochemical characterization and antimicrobial activity of selected essential oil-based nanoemulsions
한국식품영양과학회 학술대회발표집
2016 .10
The Antioxidative Effects of Low Temperature Aged Garlic Extracts
한국식품영양과학회 학술대회발표집
2015 .08
Region-specific Characteristics of Korean Traditional Doenjang Produced in Chungcheongnam-do Using Physiochemical and Descriptive analysis
한국식품영양과학회 학술대회발표집
2021 .10
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