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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Effect of Beneficial Bacteria and Harmful Components of Traditional Gochujang on the Anti-oxidant and Anti-inflammatory Effects
한국식품영양과학회 학술대회발표집
2024 .10
Effect of Beneficial Bacteria and Harmful Components of Korean Traditional Gochujang on the Anti-obesity Effect
한국식품영양과학회 학술대회발표집
2024 .10
Anti-obesity Effect of Beneficial Bacteria and Harmful Components in Ethanol Extract from Korean Traditional Cheonggukjang
한국식품영양과학회 학술대회발표집
2024 .10
Effect of Beneficial Bacteria and Harmful Components on the Functionality of Domestic Traditional Cheonggukjang
한국식품영양과학회 학술대회발표집
2022 .10
Characteristics of traditional soybean pastes from ancient documents
한국식품영양과학회 학술대회발표집
2020 .10
Relationship between Texture Profiles and Pasting Property in Soybean
한국식품영양과학회 학술대회발표집
2019 .10
Investigation of Quality Change of Traditional Soybean Paste (doenjang) in Gyeongnam
한국식품영양과학회 학술대회발표집
2018 .10
장류용 콩 품종별 발효물의 품질 특성
한국식품영양학회지
2019 .01
Comparison of Quality of Korean Fermented Soybean Paste Produced in Gangwon-do
한국식품영양과학회 학술대회발표집
2018 .10
Comparative analysis of Doenjang (Korean traditional soybean paste) manufactured in Gochang
한국식품영양과학회 학술대회발표집
2016 .10
Use of Ginger and Cinnamon Extract for Enhancing the Growth of Beneficial Bacteria and Anti-inflammatory Properties
한국식품영양과학회 학술대회발표집
2016 .10
다양한콩 품종을 이용한 청국장의 이화학적 특성 조사
한국원예학회 학술발표요지
2022 .05
Anti-Microbial and Anti-Inflammatory Effects of Differently Prepared-Dead Cells from Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2018 .10
Comparison of Quality of Fermented Soybean Paste (Doenjang) Produced in Gangwon-do
한국식품영양과학회 학술대회발표집
2020 .10
Content of water-soluble vitamin riboflavin for traditional fermented soybean food of seven provinces in Korea
한국식품영양과학회 학술대회발표집
2021 .10
Contents of water-soluble vitamin thiamine and niacin for traditional fermented soybean food of seven provinces in Korea
한국식품영양과학회 학술대회발표집
2021 .10
Comparison of physicochemical properties of low-salt Doenjang according to manufacturing method of soybean paste
한국식품영양과학회 학술대회발표집
2016 .10
Effect of Beneficial Bacteria and Biogenic Amines Contents in Traditional Doenjang on the Anti-Obesity Activity
한국식품영양과학회 학술대회발표집
2024 .10
The anti-inflammatory effect of plant-derived metabolite in LPS-stimulated RAW 264.7 cells
한국식품영양과학회 학술대회발표집
2021 .10
Physicochemical characteristics and enzymatic activities of traditional soybean paste (Doenjang) produced in Gochang-gun, Jeonbuk
한국식품영양과학회 학술대회발표집
2020 .10
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