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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea
Food science of animal resources
2019 .01
Effect of Citrus sinensis L. on Fermentation Characteristics and Antioxidant Activity of Yogurt
한국식품영양과학회 학술대회발표집
2024 .10
시판 호상 요구르트의 품질 특성과 항산화 활성
한국식품과학회지
2020 .04
Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract
한국축산식품학회지
2016 .01
Preparation and Quality Characteristics of Yogurt Added with GABA Fermentation
한국식품영양과학회 학술대회발표집
2019 .10
Quality Characteristics of Yogurt Added with Spring Onion Root Extraction
한국식품영양과학회 학술대회발표집
2016 .10
The Effect of Trehalose for Lactobacillus Survival during Low Temperature Fermentation in Yogurts and Its Antioxidant Activity
한국식품영양과학회 학술대회발표집
2017 .10
Evaluation of Commercial Probiotics Isolated from Yogurt as a Functional Starter for Kimchi
한국식품영양과학회 학술대회발표집
2018 .10
Effect of Trehalose on Lactobacillus Viability and Antioxidant activity of Low Temperature Fermented Frozen Yogurt
한국식품영양과학회 학술대회발표집
2016 .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
Effect of yoghurt with a Bifidobacteria enhancer and dietary fiber on irritable bowel syndrome
Korean Journal of Agricultural Science
2021 .09
Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage
한국축산식품학회지
2017 .01
Effects of Red Beet (Beta vulgaris L.) Powder on Quality Characteristics of Yogurt
한국식품영양과학회 학술대회발표집
2015 .08
주박 분말 첨가 요구르트의 제조 및 특성
Journal of applied biological chemistry
2016 .01
Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria
Applied Biological Chemistry
2018 .01
효소로 당화시킨 주박 분해물을 첨가한 요구르트의 발효 특성
Journal of applied biological chemistry
2018 .01
Quality Characteristics and Antioxidant Capacity of Black Rice Muffins
한국식품영양과학회 학술대회발표집
2016 .10
적미 미강 추출 분획물의 항산화 활성
한국식품영양과학회지
2019 .01
Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use
한국축산식품학회지
2015 .01
Investigation into factors influencing antioxidant capacity of vinegars
Applied Biological Chemistry
2016 .01
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