연구동향 분석

멸치 단백질 효소가수분해물의 강도평가를 통한 짠맛증진효과

윤소정(So Jung Youn) 차경희(Gyung-Hee Cha) 신정규(Jung-Kue Shin) 2015년

논문상세정보
인용/피인용
' 멸치 단백질 효소가수분해물의 강도평가를 통한 짠맛증진효과' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • enzymaticallyhydrolyzedanchovyprotein
  • salty taste enhancer
  • salty taste intensity test
  • sodium reduction
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
51 0

0.0%

' 멸치 단백질 효소가수분해물의 강도평가를 통한 짠맛증진효과' 의 참고문헌

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