ScholarWorks@Gyeongsang National University

Browsing by Cho, D.Y.Author

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 3 of 3

SCOPUSKCI
Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteriaopen access

Hwang, C.E.; Cho, D.Y.; Lee, J.H.; Lee, D.H.; Cho, K.M.

ArticleIssue Date2020CitationKorean Journal of Food Preservation, v.27, no.6, pp 769 - 780PublisherKorean Society of Food Preservation
SCOPUSKCI
Changes in nutritional components and antioxidant activities from soybean leaves containing high isoflavone contents according to different storage temperatures and periodsopen access

Lee, H.Y.; Lee, D.H.; Kim, S.C.; Cho, D.Y.; Cho, K.M.

ArticleIssue Date2020CitationJournal of Applied Biological Chemistry, v.63, no.4, pp 305 - 317PublisherKorean Society for Applied Biological Chemistry
SCOPUSKCI
Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting processopen access

Kim, S.C.; Kang, Y.M.; Seong, J.A.; Lee, H.Y.; Cho, D.Y.; Joo, O.S.; Lee, J.H.; Cho, K.M.

ArticleIssue Date2021CitationKorean Journal of Food Preservation, v.28, no.1, pp 72 - 87PublisherKorean Society of Food Preservation
1
CONTACT US

RSS_1.0 RSS_2.0 ATOM_1.0

Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0533

COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어