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1 K. Jung, Value and utilization of rice protein, Food Sci. Ind., 52(1), 60-67 (2019)./ View Article
2 Kim Y. 2019. Application of sensory science for product development in tea and cosmetic industry. Food Sci Ind 52:11-19/ View Article
3 Kang YS (2019) Safety evaluation and approval status of genetically modified foods in Korea. Food Sci Ind 52:130-139/ View Article
4 김세권, 변희국. 해양생물로부터 기능성 펩티드의 생산 및 응용. 식품과학과 산업. 51: 278-301 (2018)/ View Article
5 Kim YA. Soy protein: A high-quality, plant-based protein. Food Industry and Nutrition. 51: 270-277 (2018)/ View Article
6 Kim SK and Byun HG. 2018. Production and biological applications for marine proteins and peptides- An overview. Food Sci Indus 51, 278-301./ View Article
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