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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.6, 2006년, pp.738 - 746
우관식 (충북대학교 식품공학과) , 한서영 (농업과학기술원 농촌자원개발연구소) , 윤향식 (충청북도 농업기술원) , 이준수 (충북대학교 식품공학과) , 정헌상 (충북대학교 식품공학과) , 김행란 (농업과학기술원 농촌자원개발연구소)
Aroma compounds in four different Byeolmijang made from optional ingredient addition were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the four different Byeolmijang during aging we...
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