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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.34 no.2 = no.162, 2002년, pp.330 - 338
이지혜 (덕성여자대학교 식품영양학과) , 최향숙 (덕성여자대학교 식품영양학과) , 정미숙 (덕성여자대학교 교양학부) , 이미순 (덕성여자대학교 식품영양학과)
This study was performed to develop natural spices and functional foods using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants. The volatile flavor patterns of Cnidium officinale were detected by electronic nose with 6 metal oxide sensors, and the principal component analys...
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