연구동향 분석
박사

뽕나무(Morus alba L.) 열매 오디를 이용한 고품질의 가공식품 제조 및 이화학적 품질 특성 분석 = Preparation of High Quality Processed Foods Using Mulberry(Morus alba L.) Fruits and Analysis of Physicochemical Quality Properties

이유진 2015년

논문상세정보
인용/피인용
' 뽕나무(Morus alba L.) 열매 오디를 이용한 고품질의 가공식품 제조 및 이화학적 품질 특성 분석 = Preparation of High Quality Processed Foods Using Mulberry(Morus alba L.) Fruits and Analysis of Physicochemical Quality Properties' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • anthocyanin
  • dnj
  • fruits
  • gaba
  • mulberry
  • 당 처리
  • 뽕나무
  • 오디
  • 오디식초
  • 오디와인
  • 오디청
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
376 0

0.0%

' 뽕나무(Morus alba L.) 열매 오디를 이용한 고품질의 가공식품 제조 및 이화학적 품질 특성 분석 = Preparation of High Quality Processed Foods Using Mulberry(Morus alba L.) Fruits and Analysis of Physicochemical Quality Properties' 의 참고문헌

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