저자의 연구 키워드

저자의 연구 키워드

#"Chosunmusangsinsikyorijebub"

#"Chosunmusangsinsikyorijebub" soybean paste

#"Eumsikdimibang"

#"Gyuhapchongseo"

#${\beta}$-glucuronidase

#absorption

#amino-type nitrogen content

#anti-cancer effect

#antidiabetic activity

#antioxidant effect

#antioxidative activity

#awareness

#B

#Bacillus subtilis

#Baechu Kimchi

#Baechukimchi

#Brassica rapa

#breve K-110

#Cabbage juice

#catalse

#cholerium KK-2

#cinnamon powder

#Cirsium setidens

#consumer acceptability test

#consumption pattern

#cyclophosphamide

#cytotoxic activity

#db/db mice

#Deoduk

#diabetic mice

#dietary changes

#dietitians

#DPPH radical

#DPPH radical scavenging activity

#eating attitudes

#eating experience

#eating habit scores

#eating habits

#eating out

#elderly

#elderly health care facility

#employees

#expectations

#fermentation

#Fermenting mash

#first mash

#food habit score

#food labeling

#food preferences

#functional herbal food

#garlic

#ginpi wine

#ginseng

#ginseng makgeolli

#Ginseng yogurt

#goji berry powder

#Gondre tofu

#Gondregaedduck

#good for health

#hardness

#hepatoprotective effects

#high school students

#hot pepper paste

#hot taste

#hypoglycemic activity

#immunopotentiation

#importance-performance analysis

#improvement

#intestinal lactic acid bacteria

#Jeungpyun

#jeungpyun batters

#job characteristics

#job descriptive index

#job in general

#Job satisfaction

#juiciness

#jujubi

#Kimchi

#Korean healthy foods

#Korean hot pepper paste

#Korean traditional food

#Lactic acid bacteria

#Lactobacillus plantarum G-101

#Lactobacillus plantarum HY7712

#Lentil Cheonggukjang

#middle school students

#minimum KK-1

#Monosodium glutamate

#MSG symptom complex

#MSG)

#mugwort

#need satisfaction questionnaire

#nutrition labeling

#Opuntia ficus-indica var. sabotan

#overall acceptability

#pasteurized ginseng Makgeolli

#perilla oil

#Platycodon grandifiorum

#Preference

#processed food

#Pueraria thunbergianan

#red pepper

#root vegetables

#salt-fermented fish

#samgyetang

#school foodservice

#second mash

#selective medium

#sensory characteristics

#sensory evaluation

#service quality

#side dishes

#SOD

#soy sauce

#Ssookgaedduck

#stress score

#sucrose

#superoxide anion

#textural analysis

#texture properties

#traditional doenjang

#traditional food

#traditional soy sauce

#transaminase activities

#tryptophanase

#Turnip

#University foodservice institutions

#viable cell count

#Zelkova leaf rice cake

#α-glucosidase inhibition

#γ-aminobutyric acid