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야콘(Smallanthus sonchifolius) 뿌리와 잎의 용매 분획별 항산화활성 및 뿌리를 이용한 발효 초음료 개발 : Antioxidant activities of fractions from Yacon(Smallanthus sonchifolius) root and leaf and development of vinegar beverage using Yacon roots

DC Field Value Language
dc.contributor.advisor황인경-
dc.contributor.author이승연-
dc.date.accessioned2009-12-24T06:49:20Z-
dc.date.available2009-12-24T06:49:20Z-
dc.date.copyright2009.-
dc.date.issued2009-
dc.identifier.urihttp://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000038651kor
dc.identifier.urihttps://hdl.handle.net/10371/22301-
dc.description학위논문(석사) --서울대학교 대학원 :식품영양학과,2009.8.ko
dc.format.extentix, 89장ko
dc.language.isoko-
dc.publisher서울대학교 대학원ko
dc.subject야콘ko
dc.subjectYacon(Smallanthus sonchifolius)ko
dc.subject항산화ko
dc.subjectantioxidantko
dc.subject식초ko
dc.subjectV79-4ko
dc.subject초산 발효ko
dc.subjectvinegarko
dc.subjectacetic acid fermentationko
dc.title야콘(Smallanthus sonchifolius) 뿌리와 잎의 용매 분획별 항산화활성 및 뿌리를 이용한 발효 초음료 개발ko
dc.title.alternativeAntioxidant activities of fractions from Yacon(Smallanthus sonchifolius) root and leaf and development of vinegar beverage using Yacon rootsko
dc.typeThesis-
dc.contributor.department식품영양학과-
dc.description.degreeMasterko
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