1 유제광, "정상 동물모델에서 다시마(Saccharina japonica) 발효물의 기억력 개선 효과" 한국수산과학회 49 (49): 131-136, 2016
2 강미란, "인체장모델시스템에 의한 열무김치로부터 프로바이오틱스 균주 선발" 한국식품영양과학회 41 (41): 396-401, 2012
3 송호수, "유산균 발효에 의한 톳 (Hizikia fusiforme) 추출액의 이화학적 및 관능적 특성 변화" 한국수산과학회 44 (44): 104-110, 2011
4 김현순, "양하를 첨가한 김치의 품질특성에 관한 연구" 한국산학기술학회 18 (18): 400-407, 2017
5 정상은, "시판 생막걸리에서 분리한 유산균의 프로바이오틱스 기능성 연구" 한국식품과학회 47 (47): 44-50, 2015
6 강세원, "복합해조류 발효추출물의 항산화, 미백 활성" 사단법인 대한화장품학회 44 (44): 327-334, 2018
7 정경임, "다시마 물 추출액과 발효액의 항산화 및 항염증 활성" 한국생명과학회 29 (29): 596-606, 2019
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1 유제광, "정상 동물모델에서 다시마(Saccharina japonica) 발효물의 기억력 개선 효과" 한국수산과학회 49 (49): 131-136, 2016
2 강미란, "인체장모델시스템에 의한 열무김치로부터 프로바이오틱스 균주 선발" 한국식품영양과학회 41 (41): 396-401, 2012
3 송호수, "유산균 발효에 의한 톳 (Hizikia fusiforme) 추출액의 이화학적 및 관능적 특성 변화" 한국수산과학회 44 (44): 104-110, 2011
4 김현순, "양하를 첨가한 김치의 품질특성에 관한 연구" 한국산학기술학회 18 (18): 400-407, 2017
5 정상은, "시판 생막걸리에서 분리한 유산균의 프로바이오틱스 기능성 연구" 한국식품과학회 47 (47): 44-50, 2015
6 강세원, "복합해조류 발효추출물의 항산화, 미백 활성" 사단법인 대한화장품학회 44 (44): 327-334, 2018
7 정경임, "다시마 물 추출액과 발효액의 항산화 및 항염증 활성" 한국생명과학회 29 (29): 596-606, 2019
8 박홍엽, "김치에서 분리된 콜레스테롤 감소능을 가진 젖산세균의 특성" 한국식품과학회 49 (49): 377-382, 2017
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