연구동향 분석

토스팅에 따른 김의 지방질 산화, 산화방지성분과 색소 변화

손수정(Soojeong Son) 최은옥(Eunok Choe) 2014년

논문상세정보
인용/피인용
' 토스팅에 따른 김의 지방질 산화, 산화방지성분과 색소 변화' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 음료기술
  • antioxidant
  • dried laver
  • lipid oxidation
  • pigment
  • toasting
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,566 2

0.0%

' 토스팅에 따른 김의 지방질 산화, 산화방지성분과 색소 변화' 의 참고문헌

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