오디와 엘더베리로부터 분리된 유산균에 의한 오디 농축액의 발효특성
활용도 Analysis
논문 Analysis
연구자 Analysis
저자
류은혜
채규서
권지웅
제어번호
105964930
학술지명
한국식품조리과학회지
권호사항
Vol.
34
No.
6
[
2018
]
발행처
한국식품조리과학회
자료유형
학술저널
수록면
598-606
언어
Korean
출판년도
2018
등재정보
KCI등재
판매처
'
오디와 엘더베리로부터 분리된 유산균에 의한 오디 농축액의 발효특성' 의 참고문헌
瓊玉膏의 성분 분석 및 추출물별 抗酸化 효능 비교
Varietal variation of anthocyanin content and physicochemical properties in colored rice
Tea and herbal infusions: Their antioxidant activity and phenolic profile
Probiotic-mediated blueberry(Vaccinium corymbosum L. )fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity
Phenolic antioxidant from the leaves of Corchorus olitorius L
Korea health supplements food standard codex
Functional quality characteristics of extracts by sugar leaching and lactic acid fermentation of mulberry leaves (Morus alba L.)
Exploitation of the health-promoting and ensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation
Estimation of total flavonoid content in propolis by two complementary colorimetric methods
Chemistry and biochemistry of dietary polyphenols
Black chokeberry juice(Aronia melanocarpa)reduces incidences of urinary tract infection among nursing home residents in the long term-A pilot study
Antioxidant capacity of reaction products limits the applicability of the trolox equivalent antioxidant capacity (TEAC) assay
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오디와 엘더베리로부터 분리된 유산균에 의한 오디 농축액의 발효특성'
의 유사주제(
