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RNA-seq analysis of Korean black raspberry (Rubus coreanus Miquel) : Transcriptome sequencing and de-novo assembly for subsequent functional genomics approaches
한국약용작물학회 학술대회논문집
2015 .05
Physicochemical Properties and Antioxidant Activities of Fermented Berry Fruits (Blueberry and Rubus coreanus Miquel) by Acetic Acid Bacteria
한국식품영양과학회 학술대회발표집
2019 .10
식초 산업의 발전사와 최근 현황
식품과학과 산업
2022 .03
Standardization & Clinical Study of unripe Rubus coreanus Miquel for Weighting Loss Functional Health Food
한국식품영양과학회 학술대회발표집
2016 .10
Fermentation Characteristics of Black Raspberry Wines Made Using the Lees of Black Raspberry Wine
한국식품영양과학회 학술대회발표집
2016 .10
Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods
Preventive Nutrition and Food Science
2017 .03
Development of sweet red-bean bread with yeast starter based on fermented soybean
한국식품영양과학회 학술대회발표집
2021 .10
Comparison of Physicochemical Qualities and Antioxidant Activities of Four Chinese Famous Vinegars
한국식품영양과학회 학술대회발표집
2015 .08
The Effect of Red LED on the Activation and Growth Promotion of Fermentation Starter Cultures
한국식품영양과학회 학술대회발표집
2024 .10
Quality Comparison of Brown Rice Vinegar Manufactured Using Two Stages Fermentation
한국식품영양과학회 학술대회발표집
2017 .10
Anti-hyperuricemia and anti-gouty arthritis Effect of Organic Solvent Fractions obtained from Korean Unripe Rubus coreanus Miquel
한국식품영양과학회 학술대회발표집
2015 .08
Fermentation Characteristics of Kimchi Prepared with mannitol-producing starter on Fermentation Temperature
한국식품영양과학회 학술대회발표집
2016 .10
Effect of Yeast Fermentation on Antioxidant Activity of Coffee
한국식품영양과학회 학술대회발표집
2015 .08
Quality Control According to Starter Application in the Non-Sterile Fermentation System Kimchi
한국식품영양과학회 학술대회발표집
2021 .10
The Quality Characteristics of Vinegar Prepared with Different Forms of Black Garlic
한국식품영양과학회 학술대회발표집
2015 .08
초산균을 달리하여 제조한 사과식초의 품질특성
한국식품영양학회지
2024 .08
식초산업의 현황과 기능성 그리고 발전 전략
식품과학과 산업
2020 .06
Physicochemical Characteristics and Microbiological Distribution of Korean Traditional Meju
한국식품영양과학회 학술대회발표집
2018 .10
Evaluation of Isolated Strains from Different Sources as Starter for Kimchi Fermentation
한국식품영양과학회 학술대회발표집
2019 .10
Physicochemical Characteristics During Fermentation of Roasted Platycodon grandiflorum and Its Flower Ethanol Extract Mixed Vinegar
한국식품영양과학회 학술대회발표집
2017 .10
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