발행물
컨퍼런스
한국식품저장유통학회 국제학술대회
2019
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스마트팜에서 생산된 새싹인삼의 숙성방법에 따른 ginsenosides 및 생리활성
한국응용생명화학회 국제학술대회
Change of nutritional constituents and in vitro antioxidant activity during the food processing of isoflavone-enriched soy leaves with the cocktail lactic acid bacteria
Change of nutrient, ginsenoside, and volatile flavor constituents and antioxidant activity during food processing of mountain-cultivated ginseng with the cocktail lactic acid bacteria
Change of γ-aminobutyric acid and isoflavone constituents and in vitro antioxidant activity during the lactic acid fermentation of isoflavone-enriched soy leaves
Change of the nutrient and phytochemical constituents and antioxidant and antiinflammatory effects from fresh to processed mountain-cultivated ginseng sprouts