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전통 발효식품 중 된장의 화학적 위해 인자인 바이오제닉 아민 저감화 방법
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이광근 | - |
| dc.contributor.author | 김용건 | - |
| dc.contributor.author | 이준영 | - |
| dc.contributor.author | 허재영 | - |
| dc.date.accessioned | 2025-09-09T07:32:00Z | - |
| dc.date.available | 2025-09-09T07:32:00Z | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/59823 | - |
| dc.title | 전통 발효식품 중 된장의 화학적 위해 인자인 바이오제닉 아민 저감화 방법 | - |
| dc.title.alternative | A reduction method of biogenic amines that chemical hazard factors of soybean among traditional fermented food | - |
| dc.type | Patent | - |
| dc.publisher.location | 대한민국 | - |
| dc.contributor.assignee | 동국대학교산학협력단 | - |
| dc.date.application | 2016-02-24 | - |
| dc.date.registration | 2017-12-01 | - |
| dc.type.iprs | 특허 | - |
| dc.identifier.patentRegistrationNumber | 10-1806519 | - |
| dc.identifier.patentApplicationNumber | 10-2016-0021953 | - |
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Related Researcher
- Lee, Kwang Geun
- College of Life Science and Biotechnology (식품바이오융합공학과)