저자의 연구 키워드

저자의 연구 키워드

#‘Fuji’ apple

#‘Satsuma’ mandarin

#검출율

#김치류

#삭카린나트륨

#쌀가루

#쌀가루 싸우도어

#어묵

#오미자 추출물

#이화학적 성질

#채소절임류

#팽창률

#품질 특성

#호화특성

#acceptability

#Actinomyces

#activated macrophage

#acute alcohol injury

#Anthocyanin contents

#artificial seasonings

#artificial sweeteners

#behavior

#Bibimbap

#bread

#breakfast

#Breakfast behavior

#Breakfast type

#button mushroom

#chitosan

#Codonopsis lanceolata

#Codonopsis Lanceolata Dishes

#color

#Condonopsis lanceolata

#Condonopsis lanceolata dishes

#consumer acceptability

#cookies

#demand

#detection rate

#Dieticians Perceptions

#Domestic wine

#DPPH

#DPPH scavenging activity

#edible coating

#electric nose

#elementary school

#enzyme disproportionation

#enzyme purification

#expansion rate

#female student

#fish cakes

#flavor

#Flavor pattern

#food purchasing

#food supplier

#fucoidan

#glutamic-pyruvic transaminase

#hardness

#Hot-air drying

#housewife

#housewives

#HPLC

#HPMC

#immunomodulator

#importance

#Industrial foodservice

#internal gas composition

#Kimchi

#lactic acid bacteria

#Lentinus edodes

#liver injury

#marketability

#nutritional value

#omija

#Omija extract

#overall acceptability

#oyster mushroom

#pasting properties

#Performance

#Physical discomforts

#physicochemical characteristics

#pickled vegetables

#plant β-amylase

#Pleurotus ostreatus

#potato starch

#preference

#Purchasing

#quality

#quality characteristics

#ramie leaf

#respiration

#restaurants employees

#rice

#rice cake

#rice flour

#rice food products

#rice noodle

#rice sourdough

#rye sourdough

#school

#school foodservice

#sensory characteristics

#Shiitake mushroom

#sodium saccharin

#soil bacteria

#sourdough

#spread factor

#springiness

#starch retrogradation

#total phenol

#total plate counts

#Total polyphenol contents

#total titratable acidity

#UV-B

#UV-B irradiation

#vitamin $D_2$

#Vitamin $D_2$ Color

#Vitamin D $_2$

#weight loss

#Yacon leaf

#yeast