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1 Oh S. Heat treatments used in the dairy industry. J Dairy Sci Biotechnol. 2020;38:230-236./   DOI View Article
2 Baek YS, Ha HK, Lee JH, Lee MR, Lee WJ. Formation and characterization of casein phosphopeptide/chitosan oligosaccharide nanocomplex. J Milk Sci Biotechnol. 2018;36:164-170./   DOI View Article
3 Lee JS, Bae I. A study on the quality properties of yogurt containing Makgeolli (Korea Rice-Wine). J Milk Sci Biotechnol. 2017;35:135-142./   DOI View Article
4 Yoon JW, Kim HN, Ha TJ, Park SH, Lee SM, Ahn SI, et al. Antioxidant activity of greek-style yogurt with stevia leaf extracts. J Milk Sci Biotechnol. 2016;34:263-270./   DOI View Article
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