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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.2, 2005년, pp.230 - 235
김준형 (조선대학교 식품영양학과) , 서혜영 (조선대학교 식품영양학과) , 노기미 (조선대학교 식품영양학과) , 한병재 (조선대학교 응용과학과) , 이성진 (조선대학교 응용과학과) , 서유석 (조선대학교 의과대학 약리학교실) , 김경수 (조선대학교 식품영양학과)
Volatile organic components from fresh and freeze-dried onions were extracted by SDE apparatus and analyzed by GC/MS. Components of 40 and 31 were identified in fresh and freeze-dried onions respectively. These components included esters, aldehydes, ketones, alcohols and S-containing compounds. Majo...
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