최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.1, 2018년, pp.57 - 67
Lee, In-Seon
초록이 없습니다.
Food materials science Cho 297 2013
Food Sci Ind Cho 42 1 57 2009 Current status of the domestic processed laver market and manufacturers
Korean J Food Cook Sci Choi 25 3 350 2009 Antimicrobial activity of UlGeum (Curcuma longa L.) extract and its microbiological and sensory characteristic effects in processed foods
Korean J Food Nutr Choi 19 3 318 2006 Physicochemical analysis and sensory evaluation of fermented soy sauce from Gorosoe (Acer mono Max.) and Kojesu (Betula costata T.) saps
Doopedia. 2017. How to make pickles. Available from: http://terms.naver.com/entry.nhn?docId=2059788&cid=40942&categoryId=32112. Accessed July 3, 2017.Doopedia2017How to make picklesAvailable from: http://terms.naver.com/entry.nhn?docId=2059788&cid=40942&categoryId=32112Accessed July 3, 2017
Encyclopedia of Korean Culture. 2017. Curcuma root. Available from: http://terms.naver.com/entry.nhn?docId=570118&cid=46640&categoryId=46640. Accessed July 4, 2017.Encyclopedia of Korean Culture2017Curcuma rootAvailable from: http://terms.naver.com/entry.nhn?docId=570118&cid=46640&categoryId=46640Accessed July 4, 2017
Korean J Food Sci Technol Jeong 38 3 392 2006 Changes in physicochemical characteristics during soaking of persimmon pickles treated with organic acids and sugars
Korean J Culin Res Jung 17 5 231 2011 Quality and sensory characteristics of low-salt fermented king mushroom (Jjangachi) added with different amounts of soy sauce
J Life Sci Kim 27 11 1315 2017 Anti-oxidative and anti-inflammatory activities of fermented turmeric (Curcuma longa L.) by Rhizopus oryzae
Food quality evaluation Kim 190 2004
The monthly review of fishery export information Korea Maritime Institute 26 2016
J East Asian Soc Diet Life Lee 21 4 545 2011 Physicochemical properties of fernbraken Jangachi during Korean traditional pickling process
Korean J Food Mark Econ Lee 27 2 1 2010 A study on the consumption pattern of laver
Oh, Chul-Hwan, Oh, Nam-Soon, Won, Sun Im, In, Man-Jin, Kim, Dong Chung. Changes in Quality Characteristics of Maengjong Bamboo (Phyllostachys pubescens) Shoot Pickles. 산업식품공학 = Food engineering progress, vol.17, no.2, 131-136.
Korean J Culin Res Park 20 1 143 2014 Development of Bulgogi sauce added with concentrated Curcuma longa L
Korean traditional local food 6 Rural Development Administration 203 2008
Seo, Kwang-Myung. Quality Characteristics of Sulgidduk Added with Turmeric Powder. 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, vol.24, no.2,
Wang, H., Su, G., Chen, G., Bai, J., Pei, Y.. 1H NMR-based metabonomics of the protective effect of Curcuma longa and curcumin on cinnabar-induced hepatotoxicity and nephrotoxicity in rats. Journal of functional foods : the official journal of the International Society for Nutraceuticals & Functional Foods, vol.17, 459-467.
Yimam, Mesfin, Lee, Young-Chul, Moore, Breanna, Jiao, Ping, Hong, Mei, Nam, Jeong-Bum, Kim, Mi-Ran, Hyun, Eu-Jin, Chu, Min, Brownell, Lidia, Jia, Qi. Analgesic and anti-inflammatory effects of UP1304, a botanical composite containing standardized extracts of Curcuma longa and Morus alba. Journal of integrative medicine, vol.14, no.1, 60-68.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.