연구동향 분석

오미자를 첨가한 막걸리의 품질특성 및 항산화 활성

송영란(Young-Ran Song) 임병욱(Byeong-Uk Lim) 송근섭(Geun-Seoup Song) 백상호(Sang-Ho Baik) 2015년

논문상세정보
인용/피인용
' 오미자를 첨가한 막걸리의 품질특성 및 항산화 활성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • antioxidant activity
  • makgeolli
  • omija
  • quality characteristic
  • sensory evaluation
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
3,043 0

0.0%

' 오미자를 첨가한 막걸리의 품질특성 및 항산화 활성' 의 참고문헌

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