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열처리 가공에 따른 인삼의 아미노산과 페놀성 성분의 함량 및 항산화 활성의 변화 : Changes in the contents of amino acids and phenolic compounds and antioxidative activity of Panax Ginseng C.A. MEYER induced by steaming process
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 박정일 | - |
| dc.contributor.author | 조은정 | - |
| dc.date.accessioned | 2009-11-30T22:39:49Z | - |
| dc.date.available | 2009-11-30T22:39:49Z | - |
| dc.date.copyright | 2008. | - |
| dc.date.issued | 2008 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000039434 | kor |
| dc.identifier.uri | https://hdl.handle.net/10371/17614 | - |
| dc.description | 학위논문(박사)--서울대학교 대학원 :약학과,2008.2. | ko |
| dc.format.extent | x, 71 장 | ko |
| dc.language.iso | ko | - |
| dc.publisher | 서울대학교 대학원 | ko |
| dc.subject | 인삼(panax ginseng) | ko |
| dc.subject | Panax ginseng | ko |
| dc.subject | 열처리 가공(steaming process) | ko |
| dc.subject | steaming process | ko |
| dc.subject | 아미노산(amino acid) | ko |
| dc.subject | amino acid | ko |
| dc.subject | β-ODAP | ko |
| dc.subject | β-ODAP | ko |
| dc.subject | Maillard 반응 생성물(Maillard reaction product) | ko |
| dc.subject | Maillard reaction product | ko |
| dc.subject | 페놀성 성분(phenolic compound) | ko |
| dc.subject | phenolic compound | ko |
| dc.subject | 항산화 활성(antioxidant activity) | ko |
| dc.subject | antioxidant activity | ko |
| dc.title | 열처리 가공에 따른 인삼의 아미노산과 페놀성 성분의 함량 및 항산화 활성의 변화 | ko |
| dc.title.alternative | Changes in the contents of amino acids and phenolic compounds and antioxidative activity of Panax Ginseng C.A. MEYER induced by steaming process | ko |
| dc.type | Thesis | - |
| dc.contributor.department | 약학과 | - |
| dc.description.degree | Doctor | ko |
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