ScholarWorks@Gyeongsang National University: Choi, Jine Shang

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Choi, Jine Shang (최진상)

농업생명과학대학 (식품공학부)

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Tel 0557723275
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Seomaeyaksuk:4||Vinegar:3||GABA:2||deoxynojirimycin:2||Jaceosidin:2||flavonols:2||mulberry leaf tea:2||아미노산:2||Acetic acid fermentation:2||White pan bread:2||Antioxidant:2||polyphenols:2||지방산:2||Herbs:2||Eupatilin:2||rutin:2||sensory evaluation:2||Texture:2||관능검사:2||Fatty acid:2||Color:2||Cudrania tricuspidata:1||Cultivar:1||Defatted seeds:1||Dough properties:1||Dried laver:1||Fatty acid composition:1||Fatty acids:1||Fermentation:1||Free radical:1||Free sugar:1||Frozen dough:1||Garlic:1||Garlic powder:1||Hesperetin:1||Hesperidin:1||Highfat diet:1||Isoflavones:1||Kamut:1||Lactic acid:1||Lactobacillus brevis:1||Lilium lancifolium Thunb.:1||Linoleic acid:1||Minerals:1||Monosodium galutamate:1||Native wheat:1||Naxibacter sp. CY6:1||Nitric oxide:1||Noodle:1||Nori:1||Obesity:1||Opuntia robusta:1||Organophosphours pesticides:1||Oxidative stress:1||PCA:1||Paenibacillus polymyxa:1||Physicochemical chracteristics:1||Quality characteristics:1||Quercetin:1||Saccharification:1||Sensory evaluation:1||Sensory evaluation.:1||Seomaeyaksuk&apos:1||Sikhye:1||Soybean:1||Soybean meat:1||Texture properties:1||Total phenolics:1||Trichoderma harzianum:1||Trichoderma virens:1||Triticum:1||Volatile compounds:1||Whole wheat flour:1||Yellow layer cake:1||Zanthoxylum schinifolium:1||antioxidant:1||antioxidant activity:1||bitter melon (BM, Momordica charantia L):1||carbon dioxide:1||flavan3ol:1||flavonoid:1||oil base extracts:1||phenolic aicd:1||physicochemical properties:1||polyphenol:1||radical scavenging:1||roasting:1||supercritical fluid extraction technology:1||βproteobacteria:1||김치 · 자유라디칼 · 항산화 · Glucosinolate · Sulforaphane:1||데옥시노지리마이신:1||동백 ∙ 유박 ∙ 자유라디칼 ∙ 항산화 ∙ Camelliaside B:1||루틴:1||무기성분:1||비타민 C:1||뽕나무 잎차:1||색도:1||옐로우 레이어 케이크:1||유리당:1||이소플라본:1||조직:1||콩고기:1||폴리페놀:1||플라보놀:1||항균활성:1||항산화:1||:1||흑마늘:1||&apos:1||Amino acid:1||Amino acids:1||Antagonistic:1||Antifungal.:1||Antimicrobial activities:1||Antioxidant ∙ Camellia japonica L. ∙ Camelliaside B ∙ Defatted seeds ∙ Free radical:1||Antioxidant activities:1||Antioxidants · Free radicals · Glucosinolates · Kimchi · Sulforaphane:1||Anzunbaengi (Triticum aestivum) whole wheat:1||Aroma components:1||Ascorbic acid:1||Biodegradation:1||Black garlic:1||Bread quality:1||Camellia japonica L:1||Camellia oil:1||Camelliaside B:1||Catalase:1||Chlorpyrifos:1||

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