국가 R&D 논문 조회
| 논문명 | Comparative Study of Phenolic Compounds in Soybean (Glycine max L.) Flour according to Storage Condition and Duration | ||
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| 학술지 | 한국식품과학회지 | ISSN | 0367-6293 |
| SCI 구분 | 02 | 논문구분 | 국외 |
| 국내외학술지 구분 | 202 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-00110173139 |
| 초록 | Soybean (Glycine max (L.) Merrill) contains various nutrients and bioactive phytochemicals and is consumed in a wide variety of forms such as tofu, soy milk, natto, and soybean flour. The composition ... | ||
콩, 녹두, 동부 가루의 품질 유지 기술 개발(Development of quality maintenance technology on soybean, mungbean, and cowpea flour)
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