숙명여대 BK21 식품영양교육팀

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논문 및 저서

논문 및 저서

12
레몬그라스 분말을 첨가한 설기떡의 항산화 활성 및 품질특성
2021-03-26
11
자색당근 첨가 설기떡의 항산화 활성 및 품질특성
2021-03-26
10
Growth of Salmonella in napa cabbage kimchi during fermentation
2021-03-26
09
Synthesis of nitrogen-doped carbon nanodots to destroy bacteria competing with campylobacter jejuni in enrichment medium, and development of a monoclonal antibody to detect C. jejuni after enrichment
2021-03-26
08
Contamination of clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption
2021-03-26
07
Quantitative Microbial risk assessment of vibrio parahaemolyticus foodborne illness of sea squirt (Halocynthia roretzi) in South Korea
2021-03-26