주제분류(KDC/DDC) |
음식과 음료
|
1,050
|
14
|
|
농학과 관계공학
|
1,795
|
7
|
|
주제어 |
reheat
|
1
|
1
|
|
Walp
|
1
|
1
|
|
cowpea (Vigna unguiculata L
|
1
|
1
|
|
Oblique Relative Clauses
|
2
|
1
|
|
accelerated age-conditioning
|
2
|
1
|
|
eating quality
|
2
|
1
|
|
mung-bean flours
|
2
|
1
|
|
whole soymilk
|
2
|
1
|
|
의도 예측
|
2
|
1
|
|
milling recovery
|
3
|
1
|
|
pastingcharacteristics
|
3
|
1
|
|
rice beer
|
3
|
1
|
|
avenanthramide
|
4
|
1
|
|
fishcake
|
6
|
1
|
|
anti-adipogenesis
|
7
|
1
|
|
glutinousrice
|
7
|
1
|
|
indicatorbacteria
|
7
|
1
|
|
water binding capacity
|
7
|
1
|
|
rice variety
|
8
|
1
|
|
seeding period
|
8
|
1
|
|
oats
|
10
|
1
|
|
porridge
|
22
|
2
|
|
colored rice
|
12
|
1
|
|
irrigationwater
|
13
|
1
|
|
cultivar
|
94
|
6
|
|
palatability
|
17
|
1
|
|
physical
|
18
|
1
|
|
proso millet
|
19
|
1
|
|
cultivars
|
39
|
2
|
|
foxtailmillet
|
20
|
1
|
|
radical-scavenging activity
|
45
|
2
|
|
wildlife
|
24
|
1
|
|
brownrice
|
59
|
2
|
|
Makgeolli
|
41
|
1
|
|
physicochemical characteristi ...
|
92
|
2
|
|
germination
|
94
|
2
|
|
rice
|
296
|
5
|
|
quality
|
327
|
5
|
|
barley
|
70
|
1
|
|
roasting
|
75
|
1
|
|
fatty acid
|
85
|
1
|
|
flavonoid
|
104
|
1
|
|
chinese cabbage
|
116
|
1
|
|
연어
|
160
|
1
|
|
physicochemical properties
|
212
|
1
|
|
correlation
|
227
|
1
|
|
soybean
|
223
|
1
|
|
storage
|
235
|
1
|
|
quality characteristics
|
597
|
2
|
|
antioxidant activity
|
1,028
|
2
|
|
계 |
|
7,297 |
92 |
|
* 주제로 분류 되지 않은 논문건수 |
|
0 |
|