저자의 연구 키워드

저자의 연구 키워드

#관능검사

#기호도 검사

#식빵

#초석잠

#페놀성 화합물

#품질특성

#항산화 활성

#ABTS

#aging

#alcohol drinking characteristics

#antioxidant

#antioxidant properties

#antioxidative activities

#antioxidative activity

#Bacillus subtilis

#baking property

#bread

#children's satisfaction

#Chinese

#Chinese artichoke

#Chinese mung bean

#Chinese soybean

#Chinese students

#Chinese(Heinong 48) soybean

#Chlorella growth factor

#color value

#consumption behavior

#cooking property

#curd yogurt

#dairy products

#DPPH

#drinking behavior

#elementary school foodservice

#elementary school student

#family type

#fermentation

#flavonoids

#foods using Kimchi

#fresh Makgeolli

#fruit

#intake

#intake rate

#Japanese apricot flesh

#kimchi

#Korean(Jinpumkong) soybean

#length of stay

#maesil (Prunus mume)

#Makgeolli

#middle school student

#milk intake

#mother`s working status

#natto(unripe Chungkukjang)

#perception

#pH

#phenolic compounds

#phenolics

#phenolics contents

#physical property

#physicochemical characteristics

#preference

#pre-preparation

#Prunus mume juice

#quality characteristics

#sanitization method

#satisfaction

#school food service program

#school foodservice

#school milk program

#sensory analysis

#sensory evaluation

#sensory properties

#Shandong Province

#Shandong province.

#shelf-life

#side dishes

#small soybean

#soymilk

#Stachys sieboldii MIQ

#sterilized Makgeolli

#texture

#texture profile analysis

#total microbial count

#TPA

#wet noodle

#white pan bread

#White-rotting fungi Laccase Manganese-dependent peroxidase Decolorization