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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Hair Growth Promoting Effect of Citron Seed Oil
한국식품영양과학회 학술대회발표집
2017 .10
Effects of quality improvement on Doenjang fermentation according to starter inoculation
한국식품영양과학회 학술대회발표집
2022 .10
Changes of Physicochemical Properties and Functional Components of Citron Pomace by Drying Method
한국식품영양과학회 학술대회발표집
2018 .10
Co-inoculation of Burkholderia cepacia and Alcaligenes aquatilis enhances plant growth of maize (Zea mays) under green house and field condition
Korean Journal of Agricultural Science
2017 .06
Lactobacillus plantarum KCB001을 이용한 발아대두 동충하초의 고상발효 공정 최적화
산업식품공학
2018 .01
Improvement Effect of Blood Glucose and Lipid for Garlic and Citron in Streptozotocin-Induced Diabetic Rats
한국식품영양과학회 학술대회발표집
2017 .10
Antioxidant Activity of Sargassum fulvellum and Fermentation by Lactobacillus plantarum and Lactobacillus casei
한국식품영양과학회 학술대회발표집
2021 .10
Optimization of γ-Aminobutyric Acid (GABA) Production to Using Apple Pomace by Fermentation Using Lactobacillus plantarum
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
Enhancement of 1-Deoxynojirimycin Production by Optimizing the Conditions for Mulberry Leaf Extract Fermentation by Lactobacillus plantarum
산업식품공학
2020 .01
Optimum Fermentation Conditions and Fermentation Characteristics of Blueberry Fermentation Liquer
한국식품영양과학회 학술대회발표집
2015 .08
반응표면분석법을 이용한 오디액의 유산발효 조건 최적화
한국식품영양과학회지
2019 .05
Enhanced Physical and Functional Properties of Old Pumpkin by Co-Fermentation using Bacillus subtilis and Lactobacillus plantarum
한국식품영양과학회 학술대회발표집
2015 .08
콩배아의 Lactobacillus plantarum 발효에 의한 이소플라본과 소야사포닌 변화
산업식품공학
2019 .01
Effect of Pretreatment Condition of Fradrant Citrus Seed on the Productivity and Quality of Cold Pressed Citron Oil
한국원예학회 학술발표요지
2019 .05
Fortification of γ-aminobutyric acid in spirulina by fermentation using Lactobacillus plantarum
한국식품영양과학회 학술대회발표집
2016 .10
Production of Gamma-Aminobutyric Acid by Lactobacillus sakei B2-16 Using Fed-batch Fermentation
한국식품영양과학회 학술대회발표집
2017 .10
Metabolic dynamics of kimchi juice fermentation: a comparative study between Leuconostoc and Lactobacillus starters
한국식품영양과학회 학술대회발표집
2024 .10
Establishment of Acetic Fermentation Conditions for Production of Aronia melancocarpa (aronia) Vinegar
한국식품영양과학회 학술대회발표집
2021 .10
Fortification of GABA in Rice Base by Co-fermentation Using Saccharomyces cerevisiae and Lactobacillus plantarum
한국식품영양과학회 학술대회발표집
2018 .10
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