Proceedings of the Korean Society of Community Living Science Conference (한국지역사회생활과학회:학술대회논문집)
- 2011.10a
- /
- Pages.116-116
- /
- 2011
Quality Characteristics and Antioxidant Effect of Seasoning Sauce Prepared with the Fermented Extracts of Schizandra Chinensis Baillon, Corni Fructus and Plum
산수유청, 오미자청, 매실청 첨가 양념소스의 품질특성 및 항산화 효과
-
Kim, Ha-Yun
(Korean Food & Culture Division, Department of Agrofood Resources, NAAS)
;
- Hwang, In-Guk (Korean Food & Culture Division, Department of Agrofood Resources, NAAS) ;
-
Hwang, Young
(Korean Food & Culture Division, Department of Agrofood Resources, NAAS)
;
-
Yoo, Seon-Mi
(Korean Food & Culture Division, Department of Agrofood Resources, NAAS)
-
김하윤
(국립농업과학원 농식품자원부 전통한식과)
;
- 황인국 (국립농업과학원 농식품자원부 전통한식과) ;
-
황영
(국립농업과학원 농식품자원부 전통한식과)
;
-
유선미
(국립농업과학원 농식품자원부 전통한식과)
- Published : 2011.10.28
Abstract
Keywords