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한국산 구아바 잎 추출물을 첨가한 크래커의 항산화활성
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허예진;
심기현
; 최해연; 김순임
Article
Issue Date
2010
Citation
한국식품조리과학회지, v.26, no.2, pp 171 - 179
Publisher
한국식품조리과학회
모시풀잎 분말 첨가 설기떡의 품질특성 및 항산화 활성
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박성순; 김순임;
심기현
Article
Issue Date
2011
Citation
한국식품조리과학회지, v.27, no.6, pp 763 - 772
Publisher
한국식품조리과학회
음나무 잎 분말을 첨가한 쌀쿠키의 항산화 활성 및 품질 특성
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이은지;
진소연
Article
Issue Date
2015
Citation
동아시아식생활학회지, v.25, no.4, pp 672 - 680
Publisher
동아시아식생활학회
난백분말을 첨가한 마카롱의 품질특성과 항산화 활성
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김민지;
심기현
Article
Issue Date
2017
Citation
한국식품영양학회지, v.30, no.2, pp 269 - 281
Publisher
한국식품영양학회
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