Oil Content and Fatty Acids Composition of 83 Peanut (Arachis hypogaea L.) Genetic Resources

Jae Eun Lee ,  Aw ,  a 외 5명

한국원예학회 학술발표요지

2020 .11

Reaction Flavoring Model for Enzymatic Hydrolyzates with Acid Hydrolyzates of Soy Sauce Residue

Wenfeng Wang ,  Yong-Jun Cha

한국식품영양과학회 학술대회발표집

2016 .10

Development of Functional Beverage Using Peanut (Arachis hypogaea L.) Sprouts from Udo Islands

Gyung-Eun Moon ,  Yeo-Sol Lee ,  Ju-young Jun 외 5명

한국식품영양과학회 학술대회발표집

2018 .10

The Development and Selection of SSR Markers for Identification of Peanut (Arachis hypogaea L.) Varieties in Korea

한상익 ,  배석복 ,  하태정 외 4명

한국육종학회지

2011 .01

Isolation of Oleanane Triterpenes and trans-Resveratrol from the Root of Peanut (Arachis hypogaea)

Lee ,  Yu-Young ,  Kwon 외 19명

Applied Biological Chemistry

2009 .01

DEVELOPMENT OF QUALITY EVALUATION SYSTEM FOR PEANUT WITH POD USING OPTICAL METHODS

Mo ,  ta ,  Kazuo 외 10명

한국농업기계학회 International Conference

1993 .01

Effect of Peanut Shell Biochar Soil Amendment on the Performance of Peanut on Two Types of Soil in Southeast Queensland

Cheng-Yuan Xu ,  Shahla Hosseini-Bai ,  Yanbin Hao 외 3명

한국토양비료학회 학술발표회 초록집

2014 .06

볶음 및 발아처리한 땅콩분말의 항산화 활성

이연리

한국식품영양학회지

2019 .01

땅콩 분말을 첨가한 청국장의 품질 특성

김미화 ,  김선희 ,  조희숙 외 1명

Food Science and Preservation

2016 .08

Emulsifying Properties of Casein Hydrolyzates in Process Cheese

Choi ,  Sung-Sik ,  Kwak 외 3명

한국축산식품학회 학술발표초록집

1996 .01

땅콩분말을 첨가한 죽의 품질 특성

박복희 ,  김선희 ,  박경조 외 1명

Food Science and Preservation

2015 .10