1 김이태, "쥐의 산화스트레스성 백내장 발생 모델에서 다시마 추출물을 이용한 글루타티온의 백내장 예방효과" 대한안과학회 50 (50): 1555-1562, 2009
2 박민영1, "식이 다시마의 섭취가 당뇨 쥐 신장의 산화적 스트레스 및 당뇨성 병변에 미치는 영향+" 한국식생활문화학회 22 (22): 140-148, 2007
3 김미림, "다시마추출액을 이용한 발효음료개발 및 품질특성" 한국식품저장유통학회 15 (15): 21-29, 2008
4 김순동, "다시마의 첨가가 청국장 발효와 품질특성에 미치는 영향" 한국식품저장유통학회 13 (13): 95-101, 2006
5 신은수, "다시마밥 제조조건의 최적화" 한국식품영양과학회 33 (33): 1726-1734, 2004
6 홍진숙, "다시마를 첨가한 설기떡의 품질 특성" 한국식품조리과학회 22 (22): 37-44, 2006
7 권은아, "다시마가루를 첨가한 식빵의 품질 특성" 한국식품영양과학회 32 (32): 406-412, 2003
8 정은자, "다시마 추출물이 요구르트 품질에 미치는 영향" 한국식품영양학회 16 (16): 66-71, 2003
9 장민아, "다시마 추출물의 급여가 당뇨쥐의 중성스테로이드와 담즙산 배설에 미치는 영향" 한국식품영양과학회 31 (31): 819-825, 2002
10 조영자, "다시마 분말이 당뇨 유발쥐의 혈당과 지질농도 및 항산화 효소계에 미치는 영향" 한국식생활문화학회 19 (19): 419-428, 2004
1 김이태, "쥐의 산화스트레스성 백내장 발생 모델에서 다시마 추출물을 이용한 글루타티온의 백내장 예방효과" 대한안과학회 50 (50): 1555-1562, 2009
2 박민영1, "식이 다시마의 섭취가 당뇨 쥐 신장의 산화적 스트레스 및 당뇨성 병변에 미치는 영향+" 한국식생활문화학회 22 (22): 140-148, 2007
3 김미림, "다시마추출액을 이용한 발효음료개발 및 품질특성" 한국식품저장유통학회 15 (15): 21-29, 2008
4 김순동, "다시마의 첨가가 청국장 발효와 품질특성에 미치는 영향" 한국식품저장유통학회 13 (13): 95-101, 2006
5 신은수, "다시마밥 제조조건의 최적화" 한국식품영양과학회 33 (33): 1726-1734, 2004
6 홍진숙, "다시마를 첨가한 설기떡의 품질 특성" 한국식품조리과학회 22 (22): 37-44, 2006
7 권은아, "다시마가루를 첨가한 식빵의 품질 특성" 한국식품영양과학회 32 (32): 406-412, 2003
8 정은자, "다시마 추출물이 요구르트 품질에 미치는 영향" 한국식품영양학회 16 (16): 66-71, 2003
9 장민아, "다시마 추출물의 급여가 당뇨쥐의 중성스테로이드와 담즙산 배설에 미치는 영향" 한국식품영양과학회 31 (31): 819-825, 2002
10 조영자, "다시마 분말이 당뇨 유발쥐의 혈당과 지질농도 및 항산화 효소계에 미치는 영향" 한국식생활문화학회 19 (19): 419-428, 2004
11 조희숙박복희 김경희 김현아, "다시마 분말을 첨가하여 제조한 쿠키의 품질특성과 항산화효과" 한국식생활문화학회 21 (21): 541-549, 2006
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