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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 Kim DA, Kim HS, Yoo JS, Cho YA and Kim CH. 2020. Antioxidant activity of lactic acid bacteria isolated from Korean traditional food Kimchi. J Dairy Sci Biotechnol 38, 89-97. https://doi.org/10.22424/jdsb.2020.38.2.89./   DOI View Article
3 J. Yoo. J. Yun, K. Seol, M. Oh. & J. Ham. (2020). Oxidative Stress and Alzheimer's Disease. Journal of Dairy Science and Biotechnology, 38(3), 134-141. DOI : 10.22424/jdsb.2020.38.3.134/   DOI View Article
4 Kim BK, Park DJ, Oh SJ. 2019. Application of dairy food processing technology supplemented with enriched nutrients for the elderly: I. Nutritional conditions and care-foods for the elderly. Biotechnol. J., 37(1):69-80/ View Article
5 Kim BK, Park DJ, Oh S. Application of dairy food processing technology supplemented with enriched nutrients for the elderly: I. nutritional conditions and care-foods for the elderly. J. Milk Sci. Biotechnol. 37: 69-80 (2019)/   DOI View Article
6 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
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