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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Comparison of Volatile Compounds in Fermented Radish Sauces according to the Fermentation Periods
한국식품영양과학회 학술대회발표집
2015 .08
The Sensory Properties of Fermented Red Pepper Sauce added Native Grass
한국식품영양과학회 학술대회발표집
2016 .10
Variation in the Bacterial Community of Soy Sauce Depending to the Size of Fermented Soybean Lumps by Fermentation Period
한국식품영양과학회 학술대회발표집
2023 .10
조리방법에 따른 고추의 향기성분 변화
농업생명환경연구
2021 .12
Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency
Applied Biological Chemistry
2015 .01
Chemical profiling of insect-resistant rice shows that geographical variations produce greater differences in chemical composition than genetic modifications
Plant Biotechnology Reports
2023 .02
Exploring Fermented Sauce Development from Bury Fruit and Seafood Mixtures: Fermentation Efficacy, Functionality, and Microbial Dynamics
한국식품영양과학회 학술대회발표집
2023 .10
Application of Multi-residue Method for Analysis of Pesticides Residues in Paste and Sauce containing Hot pepper
한국농약과학회 학술발표대회 논문집
2016 .10
Functionality Analysis on Tomato-fermented Soy Sauce
한국식품영양과학회 학술대회발표집
2016 .10
Role of Jeotgal, a Korean Traditional Fermented Fish Sauce, in Microbial Dynamics and Metabolite Profiles During Kimchi Fermentation
한국식품영양과학회 학술대회발표집
2018 .10
Antioxidative Activities of Asparagus Extracts with Korea Traditional Fermented Sauces
한국식품영양과학회 학술대회발표집
2017 .10
Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
Food science of animal resources
2019 .01
한국 전통발효식품의 현재와 미래발전전략
식품과학과 산업
2020 .06
Effects of Characteristics of Jeotgal on the Volatile Compound and Quality Properties of Kimchi during Fermentation
한국식품영양과학회 학술대회발표집
2016 .10
염도 변화에 따른 오징어 액젓의 이화학적 및 관능 특성 비교
산업식품공학
2018 .01
Physical and chemical properties of Korean fermented fish sauces from different fish species
한국수산과학회 양식분과 학술대회
2016 .05
유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 조미간장의 품질 특성
한국수산과학회지
2018 .12
Differences in the occurrence pattern of red pepper anthracnose due to control in the pepper field in Jeonbuk Province in 2018
한국농약과학회 학술발표대회 논문집
2018 .10
Monitoring of Red Pepper Powder and Seasoned Red-Pepper Sauce using Species-Specific PCR in Conjunction with Whole Genome Amplification
한국식품위생안전성학회지
2018 .01
Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces
Applied Biological Chemistry
2015 .01
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