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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Development of Probiotic Starter for Industrialization of Health Functional Kimchi
한국식품영양과학회 학술대회발표집
2022 .10
Evaluation of Isolated Strains from Different Sources as Starter for Kimchi Fermentation
한국식품영양과학회 학술대회발표집
2019 .10
Functional Evaluation of Lactobacillus spp. as Potential Probiotics Isolated from Kimchi
한국식품영양과학회 학술대회발표집
2020 .10
Viability and Probiotic Activity of Starter Cultures for Soy-Yogurt Fermentation in an In Vitro Gut Model
한국식품영양과학회 학술대회발표집
2024 .10
Fermentation properties of rice-added yogurt using two types of blended lactic acid bacteria as a starter
Korean Journal of Agricultural Science
2021 .06
Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use
한국축산식품학회지
2015 .01
Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea
Food science of animal resources
2019 .01
Characterization of Psychrotrophic Lactic Acid Bacteria Isolated from Kimchi and Their Effect as a Fermentation Starter for the Green Onion Kimchi
한국식품영양과학회 학술대회발표집
2024 .10
김치산업의 현황과 발전 방향
식품과학과 산업
2020 .06
프로바이오틱 요구르트의 기준, 규정, 검출에 관한 현황 및 전망: 총설
Journal of Dairy Science and Biotechnology
2023 .03
Quality Characteristics and Antioxidant Capacities of Commercial Set Yogurts in Korea
한국식품영양과학회 학술대회발표집
2019 .10
Development of probiotic starter for soybean fermentation with flavor improving capacity
한국식품영양과학회 학술대회발표집
2023 .10
Extending the Shelf life of Kimchi with Lactic Acid Bacteria as a Starter Culture
한국식품영양과학회 학술대회발표집
2015 .08
Comparative Analysis on the Characteristics of Kimchi Regarding to Kimchi Preparations
한국식품영양과학회 학술대회발표집
2016 .10
Effect of Starter and Green Tea Powder on Fermentation Quality of Low-sodium Kimchi
한국식품영양과학회 학술대회발표집
2019 .10
Probiotic properties of Lactobacillus pentosus KF340 isolated from Kimchi
한국식품영양과학회 학술대회발표집
2016 .10
프로바이오틱스 안전성 문제 개선을 위한 안전성 평가방법의 제안
Journal of Dairy Science and Biotechnology
2020 .01
Comparison between Chemical Properties and Sensory Evaluation in Commercial Kimchi
한국식품영양과학회 학술대회발표집
2016 .10
Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria
Applied Biological Chemistry
2018 .01
Screening and Characterization of Potential Probiotic Lactic Acid Bacteria from Kimchi
한국식품영양과학회 학술대회발표집
2024 .10
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