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Comparison of the Biological Activity between a Radiation-processed Natural Extract and a Commercial Counterpart for an Industrial Application KCI 등재

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  • URLhttps://db.koreascholar.com/Article/Detail/286124
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Cheorun Jo(Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • Il Yun Jeong(Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • Dong Soo Kim(Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • Jun Ho Son(Department of Cosmeceutical Science, Daegu Haany University)
  • Bong Jeon An(Department of Cosmeceutical Science, Daegu Haany University)
  • Jeong Sang Choi(Biology Research Center for lndustrial Accelerators, Dongshin University)
  • Myung Woo Byun(Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Corresponding author