Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 1
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- Pages.95-103
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Changes in the Quality Characteristics and Antioxidant Activities of Yoghurts Containing Spirulina during Storage
스피루리나 첨가 요구르트의 저장 중 품질 특성 및 항산화능의 변화
- Son, Chan-Wok (Department of Food and Nutrition, Chungnam National University) ;
- Shin, Yu-Mi (Department of Food and Nutrition, Chungnam National University) ;
- Shim, Hyun-Jung (Department of Food and Nutrition, Chungnam National University) ;
- Kim, Min-Hee (Department of Food and Nutrition, Chungnam National University) ;
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Kim, Mi-Yeon
(Department of Food and Nutrition, Chungnam National University) ;
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Lee, Kun-Jong
(Department of Food and Nutrition, Chungnam National University) ;
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Kim, Mee-Ree
(Department of Food and Nutrition, Chungnam National University)
- 손찬욱 (충남대학교 식품영양학과) ;
- 신유미 (충남대학교 식품영양학과) ;
- 심현정 (충남대학교 식품영양학과) ;
- 김민희 (충남대학교 식품영양학과) ;
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김미연
(충남대학교 식품영양학과) ;
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이근종
(충남대학교 식품영양학과) ;
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김미리
(충남대학교 식품영양학과)
- Published : 2008.02.29
Abstract
The aim of this study was to evaluate the physicochemical, microbial, and sensory characteristics, as well as antioxidative activities of yoghurts containing spirulina powder, during storage at 4