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수경재배 인삼잎 첨가 개성주악의 항산화 활성 및 품질 특성Go to Link

김보람; 진소연

ArticleIssue Date2017Citation한국식품영양학회지, v.30, no.6, pp 1191 - 1198Publisher한국식품영양학회
양파껍질을 이용한 우육포의 항산화 활성 및 품질 특성Go to Link

정의엽; 심기현

ArticleIssue Date2019Citation한국식품영양학회지, v.32, no.1, pp 11 - 26Publisher한국식품영양학회
올벼쌀 첨가 푸딩의 항산화 활성 및 품질 특성Go to Link

이현주; 심기현

ArticleIssue Date2018Citation한국식품영양학회지, v.31, no.5, pp 587 - 597Publisher한국식품영양학회
스테비아 잎 분말 첨가 오미자편의 품질 특성 및 항산화 특성Go to Link

박숙현; 심기현

ArticleIssue Date2017Citation한국식품영양학회지, v.30, no.4, pp 653 - 664Publisher한국식품영양학회
국내산 아피오스 첨가 국수의 항산화 활성 및 품질 특성Go to Link

나세연; 심기현

ArticleIssue Date2018Citation한국식품영양학회지, v.31, no.6, pp 844 - 857Publisher한국식품영양학회
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