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올벼쌀 첨가 푸딩의 항산화 활성 및 품질 특성
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이현주;
심기현
Article
Issue Date
2018
Citation
한국식품영양학회지, v.31, no.5, pp 587 - 597
Publisher
한국식품영양학회
스테비아 잎 분말 첨가 오미자편의 품질 특성 및 항산화 특성
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박숙현;
심기현
Article
Issue Date
2017
Citation
한국식품영양학회지, v.30, no.4, pp 653 - 664
Publisher
한국식품영양학회
국내산 아피오스 첨가 국수의 항산화 활성 및 품질 특성
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나세연;
심기현
Article
Issue Date
2018
Citation
한국식품영양학회지, v.31, no.6, pp 844 - 857
Publisher
한국식품영양학회
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Mugunghwa
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PCA
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Etteum bell flower root
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Hibiscus syriacus
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noodle
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Platycodon grandiflorum
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sensory evaluation
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acetic acid fermentation
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한국식생활문화학회지
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