연구동향 분석

아로니아 분말을 첨가하여 제조한 설기떡의 품질 특성 및 산화방지 활성

황영란(Young-ran Hwang) 황은선(Eun-Sun Hwang) 2015년

논문상세정보
인용/피인용
' 아로니아 분말을 첨가하여 제조한 설기떡의 품질 특성 및 산화방지 활성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • antioxidant activity
  • aronia powder
  • quality characteristics
  • sensory evaluation
  • sulgidduk
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
3,192 3

0.0%

' 아로니아 분말을 첨가하여 제조한 설기떡의 품질 특성 및 산화방지 활성' 의 참고문헌

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