연구동향 분석

2단계 발효로 제조된 고산도 사과식초의 품질지표성분 설정

조윤희(Yunhee Jo) 박윤지(Yunji Park) 이현규(Hyun-Gyu Lee) 이혜진(Hye-Jin Lee) 정용진(Yong-Jin Jeong) 여수환(Soo-Hwan Yeo) 권중호(Joong-Ho Kwon) 2015년

논문상세정보
인용/피인용
' 2단계 발효로 제조된 고산도 사과식초의 품질지표성분 설정' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • high-aciditycidervinegar
  • organic acid
  • quality index component
  • spme/gc-ms
  • two-stage fermentation
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,577 0

0.0%

' 2단계 발효로 제조된 고산도 사과식초의 품질지표성분 설정' 의 참고문헌

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