논문상세정보
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- 저자 오보영 신말식 최은옥
- 제어번호 105428998
- 학술지명 한국식품과학회지
- 권호사항 Vol. 50 No. 3 [ 2018 ]
- 발행처 한국식품과학회
- 발행처 URL http://www.kosfost.or.kr
- 자료유형 학술저널
- 수록면 280-285
- 언어 Korean
- 출판년도 2018
- 등재정보 KCI등재
- 소장기관 영남대학교 과학도서관
- 판매처
유사주제 논문( 0)
' 결착제 조성이 견과-깨 엿강정의 저장 중 지방질 산화와산화방지제 안정성에 미치는 영향' 의 참고문헌
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당절임 죽순 첨가량에 따른 검은깨 엿강정의 품질특성신정규 [2012]
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Weather information
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Vitamin E function and requirements in relation to PUFARaederstorff D [2015]
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The solute permeability of thylakoid membranes is reduced by low concentrations of trehalose as a co-soluteBakaltcheva I [1994]
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Spectrophotometric determination of tocopherol in milk and milk lipidsErickson DR [1964]
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Quality of popped rice with deepfrying for SalyeotganjungKim MA [2001]
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Polyphenols: food sources and bioavailabilityManach C [2004]
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Overview of omega-3 fatty acid therapiesBradberry JC [2013]
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Official Methods and Recommended Practices of the AOCS
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Mechanisms of antioxidants in the oxidation of foodsChoe E [2009]
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Long term storage of lyophilized liposomal formulationsPayton NM [2014]
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Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple pureieLoncaric A [2014]
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Dietary lignans: physiology and potential for cardiovascular disease risk reductionPeterson J [2010]
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Development of a rapid method for determination of lignans content in sesame oilBhatnagar AS [2015]
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Composition and antioxidant activity of dried laverOh S [2013]