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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Purification of Functional Oil from Liver of Skate as Skate By-product
한국수산과학회 양식분과 학술대회
2018 .05
Comparison of the quality characteristics of domestic and imported fermented skate on the market
한국식품영양과학회 학술대회발표집
2024 .10
Changes in Physicochemical Properties and Enzyme Activities of Nuruk during Fermentation
한국식품영양과학회 학술대회발표집
2018 .10
Optimum Fermentation Conditions and Fermentation Characteristics of Blueberry Fermentation Liquer
한국식품영양과학회 학술대회발표집
2015 .08
Physicochemical Properties and Taste Measurement by Electronic Tongue for Doenjang Made with Various Salt Contents during Fermentation
한국식품영양과학회 학술대회발표집
2017 .10
Quality Characteristics of Skate Sashimi Fermented by Pine Needles
한국식품영양과학회 학술대회발표집
2015 .08
Enhancement of 1-Deoxynojirimycin Production by Optimizing the Conditions for Mulberry Leaf Extract Fermentation by Lactobacillus plantarum
산업식품공학
2020 .01
반응표면분석법을 이용한 오디액의 유산발효 조건 최적화
한국식품영양과학회지
2019 .05
Changes of physicochemical properties of salted-fermented anchovy Engraulis japonica meat with different salt content during fermentation at 15℃
한국수산과학회 양식분과 학술대회
2015 .10
Fermentation Effects on Physicochemical Properties and Antidiabetes of Ecklonia cava
한국식품영양과학회 학술대회발표집
2016 .10
Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Fruits
한국식품영양과학회 학술대회발표집
2017 .10
갓김치(Brassica juncea) 숙성 중 영양성분 및 이화학적 특성 변화
한국식품영양학회지
2016 .10
Metabolite Profiling of Makgeolli for the Understanding of Yeast Fermentation Characteristics during Fermentation and Aging
한국식품영양과학회 학술대회발표집
2016 .10
Fermentation Characteristics of Kimchi Prepared with mannitol-producing starter on Fermentation Temperature
한국식품영양과학회 학술대회발표집
2016 .10
Anti-Obesity Effects of Collagen Peptides Extracted from Skate Skin in db/db Mice via Regulation of Lipid Metabolism
한국식품영양과학회 학술대회발표집
2017 .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
Analysis of Change Components in Kimchi during Fermentation
한국식품영양과학회 학술대회발표집
2020 .10
Physicochemical properties, antioxidant activity and inhibition of α-glucosidase during the fermentation of pepper (Capsiccum annuum L.) leaves-based vinegar
한국식품영양과학회 학술대회발표집
2015 .08
Enhancement of functional substances and fermentation characteristics using complex fermentation of low-use forest resources with koji and useful microorganisms
한국식품영양과학회 학술대회발표집
2023 .10
Changes of Physicochemical Properties and Isoflavone Contents During Fermentation of Cereal Mixture by Tricholoma matsutake
한국식품영양과학회 학술대회발표집
2015 .08
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