한국방사선산업학회
Comparison of gut microbial diversity of breast-fed and formula-fed infants
Influence of soymilk and skim milk on growth and antibacterial activity of lactic acid bacteria
Inhibition of growth and toxin production of ochratoxigenic Aspergillus spp. by isolated bacteria
Studies on Physicochemical Characteristics for Quality Control of Zizyphi Fructus by Appearance Grade
연관성분석
식품분야 소비자정책 추진방향
Pest Control and Analysis of Residual Pesticides of Mulberry Fruit and Leaf against Popcorn Disease by Cultivated Type and Region
Extending the Storage Periods of Zanthoxylum schinifolium Seed Oil using Sodium Bicarbonate and Ascorbic Acid
전공소개구분내용인재상
Optimized Conditions of Model Processing for Ready-to-eat StyleGalbi-jjim Prepared by Sous-vide and Cook-chill System
외식소비성향과 디저트카페 만족, 심리적 행복감, 삶의 질 간의 관계
Optimization of the formulation for manufacturing of Bokbunja (Rubus coreanus Miquel)-black mulberry (Morus alba) herbal pill by D-optimal mixture design approach
식품소비행태조사 기초연구: 조사항목 및 조사방법을 중심으로
Antioxidant composition and activity of aronia leaves at different stages of maturity
Quality characteristics and antioxidant activities of cheonggukjang prepared with soybean and lotus seeds
Comparison of Physicochemical and Sensory Properties of Freeze-concentrated Milk with Evaporated Milk during Storage
Physicochemical quality characteristics of hot water extracts of processed ginseng based on different heat treatments
Study on the storage stability of the white internal organs using natural materials
が ね 가 네
Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor
Anti-inflammation effect of blueberry (Vaccinium ashei) leaf extract on RAW 264.7 macrophages stimulated by lipopolysaccharide
Physicochemical properties, phytochemicals, and biological activities of heat-treated Elaeagnus multiflora juice and vinegar
