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Korean Journal of Food and Cookery Science最新文献

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제한적인 등교 상황에서 중고등학생의 신체적·정신적 건강 및 식생활 행태 변화: 在有限的上学情况下，初高中生身体、精神健康及饮食生活形态的变化:
Korean Journal of Food and Cookery Science
Pub Date : 2023-06-30 DOI: 10.9724/kfcs.2023.39.3.213
민지 손, 은주 윤
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引用次数: 0
비건 김치 발효 중 대사산물과 미생물 군집의 변화 素食泡菜发酵中代谢产物和微生物菌落的变化
Korean Journal of Food and Cookery Science
Pub Date : 2023-06-30 DOI: 10.9724/kfcs.2023.39.3.168
미희 박, 윤정 최, 주영 임, 성희 박, 승기 민, 미애 이
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引用次数: 0
강황분말 첨가가 피시볼 튀김 중 튀김유지의 산화안정성에 미치는 영향 添加强黄粉末对炸鱼球中油炸油脂的氧化稳定性的影响
Korean Journal of Food and Cookery Science
Pub Date : 2023-06-30 DOI: 10.9724/kfcs.2023.39.3.144
지예 이, 정희 서
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引用次数: 0
Palmitate로 유발된 비알코올성 지방간 세포 모델에서 블랙커런트 초임계 추출물의 지방증 개선효과
Korean Journal of Food and Cookery Science
Pub Date : 2023-06-30 DOI: 10.9724/kfcs.2023.39.3.178
수정 이, 은숙 양, 영호 김, 혜연 김, 혜란 최, 석한 김, 태호 류
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引用次数: 0
L-carnitine이 3T3-L1 지방세포 분화에 미치는 영향 L-carnitine对3T3-L1脂肪细胞分化的影响
Korean Journal of Food and Cookery Science
Pub Date : 2023-06-30 DOI: 10.9724/kfcs.2023.39.3.227
경애 이, 선기 조, 성호 김, 윤진 이
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引用次数: 0
카라기난 첨가에 따른 오리혈액 겔의 품질특성 연구 添加胡萝卜素的鸭子血液凝胶品质特性研究
Korean Journal of Food and Cookery Science
Pub Date : 2023-06-30 DOI: 10.9724/kfcs.2023.39.3.137
수경 구, 태경 김, 예지 김, 지윤 차, 윤상 최
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引用次数: 0
밀키트 이용 고객의 식생활 양식과 밀키트 선택속성이 밀키트 제품의 만족도에 미치는 영향 분석 分析使用小麦套装的顾客饮食生活方式和小麦套装选择属性对小麦套装产品满意度的影响
Korean Journal of Food and Cookery Science
Pub Date : 2023-06-30 DOI: 10.9724/kfcs.2023.39.3.187
세은 김, 현주 배
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引用次数: 0
KoGES 안성 코호트 연구 자료를 활용한 중년층 성인의 골격근량에 따른 건강 및 식이요인 분석 利用KoGES安城cohot研究资料分析中年成年人骨骼肌量的健康及饮食因素
Korean Journal of Food and Cookery Science
Pub Date : 2023-06-30 DOI: 10.9724/kfcs.2023.39.3.234
지에 장, 경윤 김, 정미 윤
{"title":"KoGES 안성 코호트 연구 자료를 활용한 중년층 성인의 골격근량에 따른 건강 및 식이요인 분석","authors":"지에 장, 경윤 김, 정미 윤","doi":"10.9724/kfcs.2023.39.3.234","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.3.234","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80013780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
아밀로스 함량과 지방산의 종류에 따른 아밀로스－지질 복합체 이화학적 특성 根据淀粉含量和脂肪酸种类的淀粉-地质复合体理化特性
Korean Journal of Food and Cookery Science
Pub Date : 2023-06-30 DOI: 10.9724/kfcs.2023.39.3.161
온유 김, 가현 권, 수진 이, 연옥 박, 준희 노
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引用次数: 0
아메리카왕거저리 유충의 마이크로웨이브 건조에 따른 품질 특성에 미치는 영향 …美洲王格里幼虫微波干燥对品质特性的影响。
Korean Journal of Food and Cookery Science
Pub Date : 2023-04-30 DOI: 10.9724/kfcs.2023.39.2.93
예지 김, 영우 최, 태경 김, 민철 강, 재훈 이, 지윤 차, 윤상 최
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引用次数: 0
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