[P8-179] Characteristics of Green Tea Prepared with Deep Sea Water

Myung-Suk Bae ,  Seung-Cheol Lee

한국식품영양과학회 학술대회발표집

2008 .10

Fermentation Characteristics and Antioxidant Activities in the Produced Black Soymilk by Different Cultivars

Chung Eun Hwang ,  Hee Yul Lee ,  Min Ju Ahn 외 5명

한국식품영양과학회 학술대회발표집

2014 .10

녹차의 처리방법에 따른 김치의 발효특성

김미경 ,  김순동

Food Science and Preservation

2003 .09

Changes of Chemical Components and Physiological Activities during Semi-Fermentation Tea Manufacturing Process Using Green Tea Cultivar

Jung Dae Lee ,  Hee Suk Kim

한국식품영양과학회 학술대회발표집

2011 .10

Quality Attributes of Bread with Soymilk Residue Dietary Fiber

Hyunjung Kim ,  Tae Wha Moon

Food Science and Biotechnology

1999 .08

Quality Properties of Enzymatically Fermented Tea Prepared with Korea Green Tea Leaves

Yajuan Liu ,  Chengmei Zhang ,  Chong-Kyung Kim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Effect of Heat Processing on the Chemical Composition of Green Tea Extract

Sang-Hee Kim ,  Jong-Dae Pa ,  k 외 2명

Food Science and Biotechnology

2000 .08

Development of Yellow Tea, Oolong Tea, and Black Tea Using Korean Green Tea

Jumi Yoo ,  So ,  akon Suwanmanon 외 9명

한국원예학회 학술발표요지

2013 .05

[P5-44] Characteristics of Soy-Yoghurt Products Prepared from the Combination of Soymilk and Black Bean Milk by Lactic Acid Fermentation

Ji-yeon Chun ,  Woo Ju Jeong ,  Gyoung Min Kim 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

Changes in the Characteristics of Extracted Horse Oil Added with Green Tea leaves According to Storage Temperature, Storage Time and Green Tea Addition Concentration

Dong-Wan Hong ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2018 .10

녹차, 오룡차, 및 홍차 추출물의 항균효과

여생규 ,  안철우 ,  김인수 외 3명

한국식품영양과학회지

1995 .04

두유박(豆乳粕)의 제면활용(製麵活用)

최준봉 ,  김재욱

Applied Biological Chemistry

1988 .01

Nutritional composition and antioxidant properties of whole soymilk (WS) and ultra fine particle whole soymilk (UFWS) using Korean soybean varieties

Ji Hae Lee ,  Koan Sik Woo ,  Hyun-Joo Kim 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

녹차의 첨가방법이 김치의 발효특성에 미치는 영향

김경희

Food Science and Preservation

2002 .12

Development of Black Tea with Treatment of Yeast Using Green Tea Leaves

So ,  akon Suwanmanon ,  Yong Seo Pa 외 8명

한국원예학회 학술발표요지

2014 .05

[OP-09] Antioxidant, Tyrosinase Inhibitory, and Acetylcholine esterase Inhibition Activities of Green Tea, Green Tea Seed, and Green Tea Pericarp

Young-Hong Jo ,  Jong-Cheol Kim ,  Rumi Kim 외 3명

한국식품영양과학회 학술대회발표집

2010 .10

[S6-2] Changes of components and color during enzymatic fermentation of tea

Yun-Jeong Choi ,  Seon-Kyeng Han ,  Jae-Hak Moon 외 5명

한국식품영양과학회 학술대회발표집

2008 .10

Storage Stability of Soymilk Prepared using Soybean Powder Treated Supercritical Carbon Dioxide

Sung-Won Kang ,  Sung-Woon Woo ,  Chan-Uk Kim 외 2명

한국식품영양과학회 학술대회발표집

2011 .10

Effect of Starter and Green Tea Powder on Fermentation Quality of Low-sodium Kimchi

Chang-Gon Lee ,  Suk Jung Kim ,  Yoo Kyung Seon 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Analysis of Sugars and α-Galactosidase Activity during Soymilk Fermentation by Bifidobacteria

Bin Kwon ,  Young Bae Kim ,  Jong-Hoon Lee 외 3명

Food Science and Biotechnology

2002 .08