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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Evaluation of Black Ginseng and Black Garlic as Antidiabetic Agents
한국식품영양과학회 학술대회발표집
2017 .10
Changes in the compounds according to the aging conditions of garlic and the physiological activity of the extract
한국식품영양과학회 학술대회발표집
2022 .10
Quality Characteristics of black garlic by garlic pretreatment and enzyme treatment
한국식품영양과학회 학술대회발표집
2024 .10
Attributes of consumer preferences for black garlic
Korean Journal of Agricultural Science
2022 .06
Current Review on Korean Red Ginseng Antiviral Activity
한국식품영양과학회 학술대회발표집
2021 .10
The activity alcohol dehydrogenase and acetaldehyde dehydrogenase of white ginseng, red ginseng, black ginseng
한국식품영양과학회 학술대회발표집
2022 .10
Effects of Freezing Conditions on the Physiological Activities of Peeled Garlics
한국식품영양과학회 학술대회발표집
2015 .08
Study on the appearance characteristics of black ginseng (Panax ginseng C. A. Meyer) by drying methods
한국약용작물학회 학술대회논문집
2021 .05
The Fatigue Recovery Effects of Administering Black Garlic Extract, Black Garlic Extract and Plant Extract Mixture on Rats
한국식품영양과학회 학술대회발표집
2019 .10
Evaluation of Cognitive Enhancement Efficacy of Red Wild Ginseng Composition and Red Wild Ginseng-Cyclodextrin Inclusion Complex for Brain Function Enhancement
한국식품영양과학회 학술대회발표집
2024 .10
Anti-obesity effects of cultivated ginseng, -wild ginseng and -red ginseng extracts
한국식품영양과학회 학술대회발표집
2019 .10
Screening of novel marker compounds in black garlic
한국식품영양과학회 학술대회발표집
2023 .10
A Review of Korean Red Ginseng on Its Beneficial Biological Activities
한국식품영양과학회 학술대회발표집
2019 .10
Physicochemical Changes of Black Garlic During Aging
한국식품영양과학회 학술대회발표집
2016 .10
Review on Clinical Trials of Korean Red Ginseng
한국식품영양과학회 학술대회발표집
2020 .10
Effects of Steaming Process on Quality of Black ginseng
한국식품영양과학회 학술대회발표집
2016 .10
Effect of Hangover Drink using Black Ginseng and Black Ginseng Vinegar on Alcohol-degrading Activity
한국식품영양과학회 학술대회발표집
2023 .10
Comparison of Physiological Activity on Garlic Fermented by Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2020 .10
Physicochemical and antioxidant properties of garlic (A. sativum) prepared by different heat treatment conditions
한국식품과학회지
2019 .10
Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps
한국식품영양과학회 학술대회발표집
2016 .10
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