국가 R&D 논문 조회
| 논문명 | Effect of Germination and Roasting Treatment on the Phenolic Compounds and Radical Scavenging Activity of Black Soybean Flours | ||
|---|---|---|---|
| 학술지 | 산업식품공학 | ISSN | 1226-4768 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019688888 |
| 초록 | The change of phenolic compounds and radical scavenging activity of black soybean flours after germination and roasting treatment were evaluated as a part of the purpose of setting the quality of blac... | ||
가루 용도별 콩, 녹두, 동부의 품질 특성 구명 및 최적 품종 선정(Development of quality standard and processing property on domestic legumes)
|