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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.14 no.3, 2007년, pp.308 - 314
유근영 (조선대학교 식품영양학과) , 서혜영 (조선대학교 식품영양학과) , 한규재 (조선대학교 응용과학과) , 정양모 (조선대학교 응용과학과) , 김경수 (조선대학교 식품영양학과) , 홍광준 (조선대학교 물리학과) , 유상하 (조선대학교 물리학과)
To investigate effects of fermentation on volatile components, we analyzed volatile organic compounds of raw and fermented Rhus verniciflua S. bark. A 50%(w/v) sugar solution was used for fermentation. Volatile organic compounds of raw and fermented Rhus verniciflua S. were extracted by the simultan...
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