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Tea Production in China and Therapeutic Effect of Tea
식품과학과 산업
1989 .09
Development of Yellow Tea, Oolong Tea, and Black Tea Using Korean Green Tea
한국원예학회 학술발표요지
2013 .05
Tea and Cancer
식품과학과 산업
2005 .09
Changes in Sensory Quality and Catechins Content in Tea Extracts as Influenced by Infusion Temperatures and Times
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2007 .12
Antioxidant Activity of Herbal Teas Available on the Korean Market
Journal of Food Science and Nutrition
1999 .06
[S6-1] Aroma Formation Mechanism in Fermented Tea, Oolong Tea and Black Tea
한국식품영양과학회 학술대회발표집
2008 .10
녹차, 오룡차, 및 홍차 추출물의 항균효과
한국식품영양과학회지
1995 .04
Development of Black Tea with Treatment of Yeast Using Green Tea Leaves
한국원예학회 학술발표요지
2014 .05
茶 製造中의 主要成分의 化學的 變化
한국식품영양과학회지
1983 .06
Characterization of Kombucha Beverages Fermented with Various Teas and Tea Fungus
Journal of Food Science and Nutrition
2000 .09
Effects of Tea Consumption on Nutrition and Health
한국식품과학회 심포지엄
2003 .06
Bioavailability and Efficiency of Tea Catechins as an Antioxidant
Journal of Food Science and Nutrition
2002 .09
Optimization of Ultrasonic Extraction of Tea Phenolic Compounds from Lower Grade Green Tea
한국식품영양과학회 학술대회발표집
2012 .10
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
Food Science and Biotechnology
2004 .04
Current Status and Advance in Worldwide Tea Production
식품과학과 산업
1989 .09
Effect of Green Tea and Pueraria radix Tea on Apolipoprotein B100 Production and Low Density Lipoprotein Activity
Journal of Food Science and Nutrition
2003 .09
감(Diospyros kaki, Thumb)잎차의 화학 성분
한국식품영양과학회지
1995 .10
Quality Properties of Enzymatically Fermented Tea Prepared with Korea Green Tea Leaves
한국식품영양과학회 학술대회발표집
2015 .08
녹차의 카테킨류 분석법 개선
Applied Biological Chemistry
1992 .01
Changes of Taste Quality and Catechins Content in Tea Extracts according to Elapsed Time an Ambient Temperature
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2007 .10
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