연구동향 분석

가공조건에 따른 황기, 오미자, 맥문동 및 길경을 첨가한 한방차의 품질 특성

오성천 2014년

논문상세정보
인용/피인용
' 가공조건에 따른 황기, 오미자, 맥문동 및 길경을 첨가한 한방차의 품질 특성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 고분자화학공업
  • benzopyrene
  • herbalteas
  • puffing
  • roasting
  • 벤조피렌
  • 볶음공정
  • 팽화공정
  • 한방차
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
476 0

0.0%

' 가공조건에 따른 황기, 오미자, 맥문동 및 길경을 첨가한 한방차의 품질 특성' 의 참고문헌

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    주선종 한국식품저장유통학회지 14 (4) : 356 ~ 363 [2007]
  • 황기 추출액이 함유된 된장의 품질 특성
    민성희 한국식품조리과학회지 22 (4) : 514 ~ 520 [2006]
  • 국내유통 채소류 및 과일류 중 다환방향족탄화수소 분석
    허수정 분석과학 19 (5) : 415 ~ 421 [2006]
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  • "Puffing 조건에 따른 황기, 오미자, 맥문동 및 길경을 첨가한 한방차의 Benzo[α]pyrene 변화"
    오성천 한국식품영양학회지 27 (1) : 75 ~ 79 [2014]