국가 R&D 논문 조회
| 논문명 | Effect of Drying Conditions on Nutritional Quality and In Vitro Antioxidant Activity of Traditional Doenjang | ||
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| 학술지 | Preventive Nutrition and Food Science | ISSN | 2287-1098 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 103 | 학술지 구분 | 학술지 |
| 성과년도 | 2018 | NTIS 성과고유번호 | JNL-2018-00110211798 |
| 초록 | Doenjang, a major traditional Korean condiment, is often dried to reduce volume and thereby shipping cost while increasing shelf life. However, changes of nutritional and sensory properties of doenjan... | ||
미래 기능성식품 창의인재 양성사업팀(Creative Innovation Group for Leading Future Functional Food Industry)
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