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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.38 no.6 = no.190, 2006년, pp.738 - 741
이홍민 (남양유업(주) 중앙연구소) , 이기웅 (남양유업(주) 중앙연구소) , 장치훈 (남양유업(주) 중앙연구소) , 김성한 (남양유업(주) 중앙연구소)
Volatile flavor compounds in commercial sterilized milk were analyzed and identified by static headspace, purge-and-trap, and solid-phase microextraction (SPME) methods. About 20 volatile compounds were identified by GC/MS, and aldehydes and ketones were the most distinctive and abundant compounds. ...
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