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자료 필터
자료유형
발행연도
2014 ~ 2018
2014 2018
키워드
언어
전체 6건 중 1번부터 6번까지의 결과를 표시합니다.
2018
Article
추출용매에 따른 영지버섯(Ganoderma lucidum)의 항산화 및 소화효소 저해활성
- 2018-02
- Food Science and Preservation
- 한국식품저장유통학회
2017
Article
Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars
- Cho, Kye Man ;
- Lim, Ho-Jeong ;
- Kim, Mi-So ;
- Kim, Da Som ;
- Hwang, Chung Eun ;
- ... Nam, Sang Hae ;
- ... Shin, Eui-Cheol ;
- 외 3명
- 2017-07
- Journal of Food and Drug Analysis
- National Laboratories of Foods and Drugs
2016
Article
Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191
- 2016-03
- 한국환경농학회지
- 한국환경농학회
2015
Article
백하수오의 식품학적 영양 성분 및 휘발성 향기 성분 분석을 통한 관능적 특성 검토
- Lim, H.-J. ;
- Kim, J.-K. ;
- Cho, K.M. ;
- Joo, O.S. ;
- Nam, S.H. ;
- ... Kim, H.J. ;
- ... Shin, E.-C. ;
- 외 1명
- 2015-04
- 한국식품영양과학회지
- 한국식품영양과학회
2014
Article
An optimized extraction technique for acetylcholinesterase inhibitors from the Camellia japonica seed cake by using response surface methodology
- Kim, Jae Kyeom ;
- Kim, Cho Rong ;
- Lim, Ho-Jeong ;
- Nam, Sang Hae ;
- Joo, Ok Soo ;
- ... Shin, Eui-Cheol ;
- 외 1명
- 2014-07
- Bioscience, Biotechnology and Biochemistry
- Japan Society for Bioscience Biotechnology and Agrochemistry/Nippon Nogeikagaku Kai
Article
Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191
- Shin, Eui-Cheol ;
- Lee, Jin Hwan ;
- Hwang, Chung Eun ;
- Lee, Byong Won ;
- Kim, Hyun Tae ;
- ... Nam, Sang Hae ;
- ... Cho, Kye Man ;
- 외 4명
- 2014-04
- Food Science and Biotechnology
- 한국식품과학회