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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Effect of Shading Treatments on the Color Development Related to of Gold Kiwi (Actinidia chinensis) ‘Haegeum’
한국원예학회 학술발표요지
2016 .05
Optimum Alcohol Fermenting Conditions for Kiwi (Actinidia chinensis) Wine
Food Science and Biotechnology
2007 .08
저장 및 후숙 특성 기반 참다래 수확적기 지표 확립
한국원예학회 학술발표요지
2018 .05
Quality Characteristics of Kiwi Pudding prepared with Fruit Juice and Carrageenan
한국식품영양과학회 학술대회발표집
2011 .10
고당도의 대과형 만생종 참다래 신품종 ‘성대 22호’(♀)와 수분수 ‘성대 23호’(♂) 선발
한국원예학회 학술발표요지
2003 .05
Three Kind of Organic Acids in Kiwifruit (Actinidia deliciosa & Actinidia chinensis) Conserved in Korea
한국원예학회 학술발표요지
2017 .10
Application of a Kiwifruit (Actinidia chinensis) to Improve the Textural Quality on Beef Bulgogi Treated with Hydrostatic Pressure
한국축산식품학회지
2009 .01
RAPD Variations in Actinidia chinensis Clones Collected from Mountainous Regions of China
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
1998 .08
Effect of High Hydrostatic Pressure for Shelf-life and Chemical Characteristics of Green Yellow Juices
한국식품영양과학회 학술대회발표집
2016 .10
Analysis of American Consumer Interest in Bulgogi: Application of Importance-Performance Analysis in the U.S. Market
Journal of Food Science and Nutrition
2010 .12
Evaluation of Kiwifruit (Actinidia chinensis) Germplasms with Multivariate Analysis
한국원예학회 학술발표요지
2019 .10
Inactivation of Pathogenic Microorganisms in Apple Juice by High Hydrostatic Pressure Treatment
한국식품영양과학회 학술대회발표집
2013 .11
한국산 양다래(Actinidia chinensis Planch.)의 CA 저장성에 관한 연구
한국식품과학회지
1989 .12
[S6-3] The Optimum Formulation of Seasoning Sauce for Pork Bulgogi by a Mixture Experimental Design
한국식품영양과학회 학술대회발표집
2007 .10
Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices
Preventive Nutrition and Food Science
2014 .06
Vitamin C Contents and Titrable Acidity of Two Kiwifruit Germplasms (Actinidia deliciosa & Actinidia chinensis) Conserved in Korea
한국원예학회 학술발표요지
2017 .05
참다래 소비행태 분석
한국원예학회 학술발표요지
2015 .05
Quality Characteristics of Omija Juice (Schizandra chinensis) with High-hydrostatic Pressure Treatment Conditions during Storage Periods
한국약용작물학회 학술대회논문집
2020 .10
Isolation and Characterization of Yeast from Fruits for Production of Kiwi Wine
한국식품영양과학회 학술대회발표집
2012 .10
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