연구동향 분석

시판 막걸리로 제조한 전통발효유 타락의 발효 특성

정진경(Jin-Kyoung Jung) 고성희(Seong Hee Ko) 오세욱(Se-Wook Oh) 임지영(Ji-Young Lim) 전태훈(Tae-Hoon Chun) 김수아(Soo-A Kim) 명길선(Kil-Sun Myoung) 장성식(Sung Seek Jang) 허철성(Chul-Sung Huh) 한영숙(Young-Sook Han) 2015년

논문상세정보
인용/피인용
' 시판 막걸리로 제조한 전통발효유 타락의 발효 특성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • fermentedmilk
  • koreantraditionalfermentedmilk
  • microbialcharacteristics
  • tarak
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,503 0

0.0%

' 시판 막걸리로 제조한 전통발효유 타락의 발효 특성' 의 참고문헌

  • 쌀의 품종, 쌀의 도정도, 누룩에 따른 막걸리의 품질 특성
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    안창순 한국식품영양학회지 22 (2) : 272 ~ 278 [2009]
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