지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
Abstract
INTRODUCTION
METERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENT
REFERENCES
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Effects of an Ethylacetate Fraction of Chrysanthemi Flos on the Antioxidative System and Lipid Profile in Rats with Ethanol - Induced Liver Damage
Journal of Food Science and Nutrition
2004 .12
Volatile Organic Compound
환경관리인
1998 .01
Comparison of Volatile and Non-volatile Compounds as Antioxidant Indicators of Water Spinach (Ipomoea aquatic Forsk.)
Applied Biological Chemistry
2012 .01
Comparison of the Major Compounds and Physicochemical Characteristics of Chrysanthemi Indici Flos and Chrysanthmi Flos
한국약용작물학회 학술대회논문집
2017 .09
[P2-83] Comparison of Volatile Organic Compounds in Fresh and Dried Red pepper
한국식품영양과학회 학술대회발표집
2008 .10
Changes in Volatile Compounds in Garlic by Cooking Methods
한국식품영양과학회 학술대회발표집
2019 .10
Differences in Volatile Oils and the Phenol Compounds in the Fresh and Dried Gingers
한국원예학회 기타 간행물
2006 .08
[P1-16] Water spinach (Ipomoea aquatica) : Profiling of volatile and non-volatile components and antioxidant activity
한국식품영양과학회 학술대회발표집
2010 .10
Genotypic Variation of Volatile Compounds from Flowers of Gentian
한국원예학회 기타 간행물
2008 .12
열풍 건조온도에 따른 산국의 휘발성 성분 변화
한국식품과학회지
2008 .08
Development of DNA Molecular Markers for the Discrimination of Chrysanthemi Indici Flos Based on the DNA Analysis
한국약용작물학회 학술대회논문집
2018 .10
Difference of Volatile Compounds According to Fatty Acid Contents of Three Different Coffee
한국식품영양과학회 학술대회발표집
2017 .10
[P2-19] Antioxidant activity of Volatile Extracts from Korean Alcoholic Liquors
한국식품영양과학회 학술대회발표집
2005 .10
A Profiling of Alkaloids, Phenolic Compounds, and Volatile Organic Compounds in Various Parts of Tomato Plants
한국원예학회 학술발표요지
2013 .05
Composition of Fragrant Volatile Compounds in Different Petal Color of Cut Rose Flowers
한국원예학회 학술발표요지
2018 .05
Analysis of Volatile Compounds in Bulgogi
Food Science and Biotechnology
2002 .06
Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures
Food Science and Biotechnology
2005 .06
Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)
Food Science and Biotechnology
2005 .06
A Comparative Study of the Changes in Volatile Flavor Compounds from Dried Leeks (Allium tuberoum R.) following γ-Irradiation
Food Science and Biotechnology
2006 .06
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