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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
In Vitro and In Vivo Anti-inflammatory Activity of Traditional Doenjang
한국식품영양과학회 학술대회발표집
2018 .10
Investigation of Quality Change of Traditional Soybean Paste (doenjang) in Gyeongnam
한국식품영양과학회 학술대회발표집
2018 .10
Microbiological and Physicochemical Characteristics of Different Salt Contents in Traditional Fermented Soybean Paste (Doenjang) during Fermentation
한국식품영양과학회 학술대회발표집
2012 .10
[S12-4] Quality Characteristics of Doenjang (Fermented Soybean Paste) Prepared with Selected Strains and Germinated Soybean, and Their Functionality
한국식품영양과학회 학술대회발표집
2008 .10
Changes in Microbiological and General Qualities in Gamma Irradiated Doenjang (Fermented Soybean Paste)
Food Science and Biotechnology
2001 .02
Biogenic Amine Formation and Bacterial Contribution in Korean Traditional Fermented Soybean Paste (Doenjang)
한국식품영양과학회 학술대회발표집
2014 .10
Comparative analysis of Doenjang (Korean traditional soybean paste) manufactured in Gochang
한국식품영양과학회 학술대회발표집
2016 .10
색상이 개선된 재래식 된장 개발
한국식품과학회지
2002 .06
Anti-cancer Effect of Doenjang Prepared with Various Salts on Cancer Cells
한국식품영양과학회 학술대회발표집
2011 .10
[P6-30] The Change of Anti-nutrient on Three-Step Fermented Soybean
한국식품영양과학회 학술대회발표집
2005 .10
Bacterial Diversity in Commercial and Traditional Soybean paste(Doenjang) Using 16S rRNA Sequence Analysis
한국식품영양과학회 학술대회발표집
2013 .11
Yeast Diversity in Commercial and Traditional Soybean Paste (Doenjang) Using 26S rRNA Sequence Analysis
한국식품영양과학회 학술대회발표집
2012 .10
Effect of gamma irradiation on physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang
식품공업
2002 .01
Comparison of physicochemical properties of low-salt Doenjang according to manufacturing method of soybean paste
한국식품영양과학회 학술대회발표집
2016 .10
[P6-44] Doenjang (Soybean Paste) Potentailities by Different Fermented Strain of Meju
한국식품영양과학회 학술대회발표집
2005 .10
An Approach to Increase Vitamin D₂ Level in Doenjang (Fermented Soybean Paste) using Mushrooms
Food Science and Biotechnology
2005 .12
Quality Characteristics of Commercial Doenjang and Traditional Doenjang
한국식품영양과학회 학술대회발표집
2015 .08
Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by varying sowing periods
한국식품과학회지
2017 .02
Distribution of Molecular Weights of Total Nitrogen from Water extracts of commercial Korean Fermented Soybean Paste (Doenjang) and it’s Angiotensin I Converting enzyme (ACE) inhibitory activity
한국식품영양과학회 학술대회발표집
2018 .10
추출용매에 따른 브로콜리의 항산화와 항염증에 대한 효과
한국식품위생안전성학회지
2012 .01
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