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6 Articles are founded.
Quality characteristics of Baekseolgi made with Pu＇er tea extracts and agar powder
보이차 추출물과 한천을 첨가한 백설기의 품질 특성
보이차 추출물과 한천을 첨가한 백설기의 품질 특성
Korean J Food Preserv 2019;26(7):848-853.
https://doi.org/10.11002/kjfp.2019.26.7.848
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https://doi.org/10.11002/kjfp.2019.26.7.848
Improvement of colitis preventive effects of Gochujang by addition of Lactobacillus plantarum on C57BL/6 mice
Lactobacillus plantarum 첨가 고추장의 C57BL/6 마우스에서 대장염 예방 증진효과
Lactobacillus plantarum 첨가 고추장의 C57BL/6 마우스에서 대장염 예방 증진효과
Eui-Seong Park 
, Ju-Hee Heo , Yaung-Iee Lim , Jaehyun Ju , Kun-Young Park
, Ju-Hee Heo , Yaung-Iee Lim , Jaehyun Ju , Kun-Young Park
Korean J Food Preserv 2017;24(8):1188-1194.
https://doi.org/10.11002/kjfp.2017.24.8.1188
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https://doi.org/10.11002/kjfp.2017.24.8.1188
Radical scavenging and α-glucosidase inhibitory effects of Mongolian Iris bungei extract
몽골산 Iris bungei 추출물의 자유 라디칼 소거 및 α-glucosidase 저해 활성
몽골산 Iris bungei 추출물의 자유 라디칼 소거 및 α-glucosidase 저해 활성
Yun Hee Jeong , Gyeong Han Jeong , Tae Hoon Kim
, Gyeong Han Jeong , Tae Hoon Kim
Korean J Food Preserv 2017;24(6):879-884.
https://doi.org/10.11002/kjfp.2017.24.6.879
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https://doi.org/10.11002/kjfp.2017.24.6.879
Antioxidant activities of soymilk added with green tea and rosemary extract
녹차와 로즈마리 추출물을 첨가한 두유의 항산화 활성
녹차와 로즈마리 추출물을 첨가한 두유의 항산화 활성
Ji-yeon Ryu , YeonWoo Song , Jeong Yong Moon , Neung-Jae Jun , Somi Kim Cho
, YeonWoo Song , Jeong Yong Moon , Neung-Jae Jun , Somi Kim Cho
Korean J Food Preserv 2017;24(6):871-878.
https://doi.org/10.11002/kjfp.2017.24.6.871
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https://doi.org/10.11002/kjfp.2017.24.6.871
Quality characteristics of commercial liquid type yogurt in Korea
국내 시판 액상요구르트의 품질특성
국내 시판 액상요구르트의 품질특성
Ji Hyun Lee , Hye Young Park , Ju In Won , Hye In Park , In Duck Choi , Seuk Ki Lee , Ji Young Park , Dong Hwa Joe , Yong Hee Jeon , Sea Kwan Oh , Sang Ik Han , Hye Sun Choi
, Hye Young Park , Ju In Won , Hye In Park , In Duck Choi , Seuk Ki Lee , Ji Young Park , Dong Hwa Joe , Yong Hee Jeon , Sea Kwan Oh , Sang Ik Han , Hye Sun Choi
Korean J Food Preserv 2017;24(6):865-870.
https://doi.org/10.11002/kjfp.2017.24.6.865
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https://doi.org/10.11002/kjfp.2017.24.6.865
Quality characteristics and sensory evaluation of Fuji apple based on commodity price
상품 가격에 따른 사과의 품질 특성 및 관능 평가
상품 가격에 따른 사과의 품질 특성 및 관능 평가
Kyung Hyung Ku , Eun Jeong Choi , Sang-Seop Kim , Moon Cheol Jeong
, Eun Jeong Choi , Sang-Seop Kim , Moon Cheol Jeong
Korean J Food Preserv 2016;23(7):1065-1073.
https://doi.org/10.11002/kjfp.2016.23.7.1065
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https://doi.org/10.11002/kjfp.2016.23.7.1065
