발행물
컨퍼런스
한국식품저장유통학회 국제심포지엄
2019
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하수오의 식품 가공(숙성과 발효)에 따른 1차와 2차 대사체 및 항산화 활성
한국응용생명화학회 국제심포지엄
Change of the nutrient and phytochemical constituents and antioxidant and antiinflammatory effects from fresh to processed mountain-cultivated ginseng sprouts
Comparison in phytochemical constituents (ginsenosides, phenolic acid, and flavonols) of antioxidant activities in above and below grounds of ginseng sprouts for different roasting conditions
Change of r-aminobutyric acid and isoflavone constituents and in vitro antioxidant activity during the lactic acid fermentation of isoflavone-enriched soy leaves
Change of nutritional constituents and in vitro antioxidant activity during the food processing of isoflavone-enriched soy leaves with the cocktail lactic acid bacteria