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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Analysis of Structural Conversion in the Kimchi Incorporated Various Starch Pastes During Fermentation
한국식품영양과학회 학술대회발표집
2019 .10
Physicochemical and Sensory Properties of Kimchi Added with Starch Pastes Containing Different Amylose Contents
한국식품영양과학회 학술대회발표집
2020 .10
The Effect of Salinity on Starch-Derived Metabolites Released from Kimchi During Fermentation
한국식품영양과학회 학술대회발표집
2021 .10
Analysis of Change Components in Kimchi during Fermentation
한국식품영양과학회 학술대회발표집
2020 .10
Effect of glutinous rice paste on the starch structure and starch-based metabolites during kimchi fermentation
한국식품영양과학회 학술대회발표집
2018 .10
김치산업의 현황과 발전 방향
식품과학과 산업
2020 .06
Fermentation Characteristics of Kimchi added with Oyster Hydrolysate Powder
한국식품영양과학회 학술대회발표집
2019 .10
Comparative Analysis on the Characteristics of Kimchi Regarding to Kimchi Preparations
한국식품영양과학회 학술대회발표집
2016 .10
Variation in the functional compounds of molten salt Kimchi during fermentation
Korean Journal of Agricultural Science
2019 .03
Fermentation Characteristics of Low-Sodium Kimchi Containing Amino Acids
한국식품영양과학회 학술대회발표집
2024 .10
Effects of NaCl on the Physical Properties of Corn Starch-Methyl Cellulose Mixtures in Model System and Pastes Produced using a 3D food printer
한국식품영양과학회 학술대회발표집
2022 .10
Fermentation Characteristics of Kimchi Prepared with mannitol-producing starter on Fermentation Temperature
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
Evaluation of Isolated Strains from Different Sources as Starter for Kimchi Fermentation
한국식품영양과학회 학술대회발표집
2019 .10
비건김치의 저장조건에 따른 유기산 및 휘발성염기질소의 변화
농업생명환경연구
2021 .10
Fermentation Characteristics of Kimchi with Jeotgal Alternative Materials
한국식품영양과학회 학술대회발표집
2019 .10
The effect of pre-fermentation periods on preventing pressure build-up/volume expansion of Kimchi packages
한국식품영양과학회 학술대회발표집
2015 .08
Metabolite Profiling of Makgeolli for the Understanding of Yeast Fermentation Characteristics during Fermentation and Aging
한국식품영양과학회 학술대회발표집
2016 .10
Quality Characteristics of Plum Fermentation Solution by Sugar Content
한국식품영양과학회 학술대회발표집
2020 .10
Characterization of Psychrotrophic Lactic Acid Bacteria Isolated from Kimchi and Their Effect as a Fermentation Starter for the Green Onion Kimchi
한국식품영양과학회 학술대회발표집
2024 .10
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