쌀 첨가비율에 따른 맥주의 품질 특성 평가

이석기 ,  박지영 ,  박혜영 외 4명

Food Science and Preservation

2017 .10

Current Status of Functional Ingredients for Health Functional Food in Korea

Yong Eui Koo

한국식품영양과학회 학술대회발표집

2015 .08

N - Nitrosamine in Korean Beer

Nak-Ju Sung ,  Jung-Hye Shin ,  Soo-Jung Lee

Journal of Food Science and Nutrition

1996 .06

[S5-1] Screening and processing of functional ingredients in development of health functional food

Sung-Sick Woo ,  Dong-Seon Kim ,  Jong-Han Kim

한국식품영양과학회 학술대회발표집

2008 .10

Trends in Development of Functional Ingredients for Health Functional Foods

Dae-Ok Kim

한국식품영양과학회 학술대회발표집

2019 .10

Approval Procedure of Functional Ingredient for Health Functional Food

Il-Won Seo

한국식품영양과학회 학술대회발표집

2016 .10

[S10-1] Efficacy Evaluation on New Functional Ingredients or Components

O ,  an Kwon ,  Ji Yeon Kim 외 3명

한국식품영양과학회 학술대회발표집

2005 .10

Current Market Situation of Functional Food with Natural Ingredients

허석현

한국식품영양과학회 학술대회발표집

2011 .10

N - Nitrosodimethylamine Concentrations in Domestic and Imported Beer in Korea

Hyun-Joo Ahn ,  Jae-Hyun Kim ,  Cheo 외 4명

Journal of Food Science and Nutrition

2002 .06

Survey on Consumer’s Perception of Natural Ingredients as a Functional Food

원혜숙 ,  권오란 ,  한재갑 외 1명

한국식품영양과학회 학술대회발표집

2011 .10

Limitations of Development and Approval of Functional Ingredients from Korea for Health Functional Food

Yoo-Hyun Lee

한국식품영양과학회 학술대회발표집

2016 .10

Recent Trend of Functional Ingredient Development in Cosmetic Industry

Jun Seong Pa ,  k

한국식품영양과학회 학술대회발표집

2014 .10

The New Labeling System for Functional Food in Japan and Analysis of Functional and Nutritional Ingredients Using HPLC

Yuichi Yotsuyanagi

한국식품영양과학회 학술대회발표집

2016 .10

[S5-3] Development of Functional Ingredients Using Fermentation or Hydrolysis Processes

Dae-Hee Lee

한국식품영양과학회 학술대회발표집

2007 .10

Neuroprotective Activity of Some Health Functional Food Ingredients

Min Sun Kim ,  Ji Yeon Seo ,  Mi Hye Kim 외 9명

한국식품영양과학회 학술대회발표집

2014 .10

Requirements of Ingredient for Menopause : Guideline for Development of Safe Ingredient

Hye Gwang Jeong

한국식품영양과학회 학술대회발표집

2017 .10

Application of Saccharomyces rouxii for the Production of Non-alcoholic Beer

Sa ,  ah Soh ,  abvandi 외 7명

Food Science and Biotechnology

2009 .10

Establish for Manufacturing Process of Craft Beer using Indigenous Yeast

Nam jun Kim ,  Jeong Hwan Je ,  Bong-Hwan Chung 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Comparison of Larger Beer Taste Using Taste Sensing System

Sang Sook Kim ,  Mi ,  an Kim 외 4명

한국식품영양과학회 학술대회발표집

2019 .10