ScholarWorks@Sookmyung Women

Current filters:
Add filters:

Results 1-5 of 5 (Search time: 0.003 seconds).

도가니 연골 첨가에 따른 어글탕의 품질특성Go to Link

Moon M.-J., Jin S.-Y., Kim M.-H.

ArticleIssue Date2014CitationJournal of the Korean Society of Food Science and Nutrition, v.43, no.3, pp.431 - 438PublisherKorean Society of Food Science and Nutrition
참죽 분말을 첨가한 매작과의 품질 특성 및 항산화 활성Go to Linkopen access

Jin S.-Y.

ArticleIssue Date2013CitationJournal of the Korean Society of Food Science and Nutrition, v.42, no.11, pp.1792 - 1798Publisher한국식품영양과학회
발효비지 분말을 첨가한 비건 영양바의 품질 특성Go to Link

Lim, J.-Y., Jin, S.-Y.

ArticleIssue Date2021CitationJournal of the Korean Society of Food Science and Nutrition, v.50, no.8, pp.849 - 857PublisherKorean Society of Food Science and Nutrition
Antioxidant activities of solvent extracts from pomegranate endocarpGo to Link

Jin S.-Y.

ArticleIssue Date2011CitationJournal of the Korean Society of Food Science and Nutrition, v.40, no.12, pp.1635 - 1641PublisherKorean Society of Food Science and Nutrition
Study on antioxidant activities of extracts from different parts of Korean and Iranian pomegranatesGo to Link

Jin S.-Y.

ArticleIssue Date2011CitationJournal of the Korean Society of Food Science and Nutrition, v.40, no.8, pp.1063 - 1072Publisher한국식품영양과학회
1

Discover

Date Issued

Type

Language

STATISTICS
Total View :3,341,900
Today View :3,527

RSS_1.0 RSS_2.0 ATOM_1.0

CONTACT US

Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea 02-710-9127

Copyright©Sookmyung Women's University. All Rights Reserved.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어