연구동향 분석

발효 꾸지뽕 열매와 잎의 멜라닌 생성 저해능과 항염증 효과 = Anti-melanogenic and anti-inflammatory effects of mulberry (Cudrania tricuspidata) fruits and leaves fermented using lactic acid bacteria

윤소정 2022년

논문상세정보
인용/피인용
' 발효 꾸지뽕 열매와 잎의 멜라닌 생성 저해능과 항염증 효과 = Anti-melanogenic and anti-inflammatory effects of mulberry (Cudrania tricuspidata) fruits and leaves fermented using lactic acid bacteria' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 기능성
  • 꾸지뽕
  • 멜라닌 생성 저해
  • 발효
  • 일산화질소 생성 저해
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
204 0

0.0%

' 발효 꾸지뽕 열매와 잎의 멜라닌 생성 저해능과 항염증 효과 = Anti-melanogenic and anti-inflammatory effects of mulberry (Cudrania tricuspidata) fruits and leaves fermented using lactic acid bacteria' 의 참고문헌

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