한국지역사회생활과학회:학술대회논문집 (Proceedings of the Korean Society of Community Living Science Conference)
- 한국지역사회생활과학회 2011년도 추계학술대회
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- Pages.116-116
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- 2011
산수유청, 오미자청, 매실청 첨가 양념소스의 품질특성 및 항산화 효과
Quality Characteristics and Antioxidant Effect of Seasoning Sauce Prepared with the Fermented Extracts of Schizandra Chinensis Baillon, Corni Fructus and Plum
- 김하윤 (국립농업과학원 농식품자원부 전통한식과) ;
- 황인국 (국립농업과학원 농식품자원부 전통한식과) ;
- 황영 (국립농업과학원 농식품자원부 전통한식과) ;
- 유선미 (국립농업과학원 농식품자원부 전통한식과)
- 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)
- 발행 : 2011.10.28