국가 R&D 논문 조회
| 논문명 | Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour | ||
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| 학술지 | MOLECULES | ISSN | 1420-3049 |
| SCI 구분 | 01 | 논문구분 | 국외 |
| 국내외학술지 구분 | 201 | 학술지 구분 | 학술지 |
| 성과년도 | 2018 | NTIS 성과고유번호 | JNL-2018-0019919889 |
| 초록 | The phenolic compounds (PC) of soybeans (Glycine max (L.) Merrill) varies mainly based on factors like genetics, the environment, and also the food processing techniques used. The effect of storage ti... | ||
콩, 녹두, 동부 가루의 품질 유지 기술 개발(Development of quality maintenance technology on soybean, mungbean, and cowpea flour)
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