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Changes in Vitamin K Contents in Chicken By-Products by Different Cooking Methods
한국식품영양과학회 학술대회발표집
2020 .10
Evaluation of vitamin B₁ and B₃ contents according to the different cooking method in button mushrooms
한국식품영양과학회 학술대회발표집
2019 .10
Changes in Fat-Soluble Components (Fatty Acids, Vitamin A, and Vitamin E) of Different Parts of Chicken by Different Cooking methods
한국식품영양과학회 학술대회발표집
2017 .10
Quality Characteristics of Onion Juice Affected by Onion Varieties
한국원예학회 학술발표요지
2019 .05
Changes in Vitamin K Contents of Several Vegetables by Cooking Methods
한국식품영양과학회 학술대회발표집
2021 .10
Quality Characteristics and Antioxidant Activity of Vinegar Added with Onion and Black Onion
한국식품영양과학회 학술대회발표집
2022 .10
Comparison of Post-winter Growth Characteristics between Various Onion Genotypes
한국원예학회 학술발표요지
2023 .10
Development of Molecular Markers for Distinguishing Onion (Allium cepa L.) and Welsh Onion (A. fistulosum L.) Based on Polymorphic Mitochondrial Genome Sequences
Plant Breeding and Biotechnology
2019 .01
Comparison of carotenoid content in five types of seeds and eight types of green vegetables depending on cooking methods
한국식품영양과학회 학술대회발표집
2024 .10
Vitamin K1 Content of Green Vegetables Commonly Consumed in Korea
한국식품영양과학회 학술대회발표집
2023 .10
Effects of Onion Concentrate Addition Levels on Quality Characteristics and Antioxidant Activity of Soy Sauce Containing Onion Peel Extract
한국식품영양과학회 학술대회발표집
2018 .10
Comparison of Physiological Characteristics for Storage Evaluation of Onion Lines and Commercial Varieties
한국원예학회 학술발표요지
2023 .10
The Study on Contents of Vitamin D in Frequently Consumed Food
한국식품영양과학회 학술대회발표집
2017 .10
Vitamin E and Beta-Carotene Contents of Seasonal Wild Greens in Korea
한국식품영양과학회 학술대회발표집
2015 .08
HPLC를 이용한 지역 농산물의 비타민 B6 함량 분석
한국식품영양학회지
2017 .08
Quality Characteristics and Antioxidant Activity of Gochujang Sauce Containing Onion Peel Extract with Added Levels of Onion Concentrate
한국식품영양과학회 학술대회발표집
2018 .10
Biological Properties of Onion Products
한국식품영양과학회 학술대회발표집
2019 .10
Comparison of taste patterns of dried green onion during post-irradiation storage and identification of discrimination markers using electronic tongue
한국식품영양과학회 학술대회발표집
2018 .10
한국형 총식이조사 및 UV/태양광 조사 버섯에서의 비타민 D 분석
Food Science and Preservation
2023 .02
Antioxidant Compound and Antioxidant Activity of Cooking Brown Rice with Cooking Method
한국식품영양과학회 학술대회발표집
2016 .10
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