국가 R&D 논문 조회
| 논문명 | Phenolic compounds and antioxidant activity of soybean flours with germination and roasting treatment | ||
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| 학술지 | Food Science and Biotechnology | ISSN | 1226-7708 |
| SCI 구분 | 02 | 논문구분 | 국외 |
| 국내외학술지 구분 | 202 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019830074 |
| 초록 | The phenolic compounds and antioxidant activity of the soybean flours after germination and roasting treatment were evaluated as a part of the purpose of setting the quality of soybean flours for each... | ||
가루 용도별 콩, 녹두, 동부의 품질 특성 구명 및 최적 품종 선정(Development of quality standard and processing property on domestic legumes)
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