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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
2021
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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
High-pressure processing treatment for the control of pack burst spoilage in traditional cottage industries gochujang products
한국식품영양과학회 학술대회발표집
2021 .10
Prevention of pack burst spoilage and ethanol production in gochujang (fermented hot pepper-soybean paste) products by garlic ethanol extract
한국식품영양과학회 학술대회발표집
2020 .10
Protective effects of gochujang on chronic disease
한국식품영양과학회 학술대회발표집
2021 .10
Microbial diversity of representative traditional Gochujang in different regions of Korea
한국식품영양과학회 학술대회발표집
2022 .10
Gochujang improves high-fat diet induced kidney damage
한국식품영양과학회 학술대회발표집
2023 .10
Comparison of quality characteristics of Gochujang Made with Red Pepper landraces Powder
한국식품영양과학회 학술대회발표집
2024 .10
Microbiological Analysis on Swelling Incident of Gochujang
한국식품영양과학회 학술대회발표집
2019 .10
Anti-growth effects of Gochujang, a Korean traditional food_ in human gastric cancer cells
한국식품영양과학회 학술대회발표집
2024 .10
Isolation of Genes and Microorganism Related with Volume-Expanding from Gochujang
한국식품영양과학회 학술대회발표집
2017 .10
Gochujang, a Korean traditional food has the growth inhibitory effects in gastric cancer cells
한국식품영양과학회 학술대회발표집
2023 .10
Antioxidant and Neuroprotective effects of Gochujang Supplemented with Functional Ingredients
한국식품영양과학회 학술대회발표집
2017 .10
명란 마늘 고추장의 제조 및 품질 특성
한국수산과학회지
2017 .06
Effect of the quality of gochujang on purchasing and recommendation intentions
Korean Journal of Agricultural Science
2017 .06
The effects of Gochujang on intestinal health and identification of the Korean Jang paradox
한국식품영양과학회 학술대회발표집
2023 .10
Evaluation of spiciness intensity of gochujang using spectrum method
한국식품영양과학회 학술대회발표집
2023 .10
Effect of Beneficial Bacteria and Hazardous Substances on the Functionality of Traditional Gochujang
한국식품영양과학회 학술대회발표집
2022 .10
Traditional Gochujang Exerts Anti-Cancer Effects in Colorectal Cancer Cells
한국식품영양과학회 학술대회발표집
2023 .10
The Effect of Natural Ingredients on the Microbial Population of Cottage Gochujang
한국식품영양과학회 학술대회발표집
2019 .10
Physicochemical properties and antioxidant activities of gochujang added with lotus leaf powder
한국식품영양과학회 학술대회발표집
2019 .10
Effect of Beneficial Bacteria and Harmful Components of Korean Traditional Gochujang on the Anti-obesity Effect
한국식품영양과학회 학술대회발표집
2024 .10
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