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
Background
Research design
Results and Discussion
Conclusion
References
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Protective effects of gochujang on chronic disease
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Microbial diversity of representative traditional Gochujang in different regions of Korea
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Prevention of pack burst spoilage in gochujang (fermented hot pepper paste) products by direct heat treatment
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The Relationship between Organic Products Familiarity, Perceived Value, and Purchase Intention : An Empirical Study
한국유기농업학회지
2018 .01
Comparison of quality characteristics of Gochujang Made with Red Pepper landraces Powder
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2024 .10
Anti-growth effects of Gochujang, a Korean traditional food_ in human gastric cancer cells
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2024 .10
Gochujang improves high-fat diet induced kidney damage
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Microbiological Analysis on Swelling Incident of Gochujang
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2019 .10
High-pressure processing treatment for the control of pack burst spoilage in traditional cottage industries gochujang products
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Gochujang, a Korean traditional food has the growth inhibitory effects in gastric cancer cells
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Isolation of Genes and Microorganism Related with Volume-Expanding from Gochujang
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2017 .10
Quality Characterization of Gochujang prepared with Different Ratios of Red Bean Meju
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2018 .10
Antioxidant and Neuroprotective effects of Gochujang Supplemented with Functional Ingredients
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The effects of Gochujang on intestinal health and identification of the Korean Jang paradox
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Effect of Beneficial Bacteria and Hazardous Substances on the Functionality of Traditional Gochujang
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2022 .10
명란 마늘 고추장의 제조 및 품질 특성
한국수산과학회지
2017 .06
Effect of Beneficial Bacteria and Harmful Components of Korean Traditional Gochujang on the Anti-obesity Effect
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Evaluation of spiciness intensity of gochujang using spectrum method
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Traditional Gochujang Exerts Anti-Cancer Effects in Colorectal Cancer Cells
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Analysis of Consumer Awareness, Purchase Experience, and Purchase Intention Factors of Functional Foods
농업생명환경연구
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