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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.47 no.2, 2015년, pp.176 - 183
서원호 ((주)아워홈 식품연구원) , 김영권 ((주)아워홈 식품연구원) , 장성호 ((주)아워홈 식품연구원) , 백형희 (단국대학교 식품공학과)
To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperature reaction apparatus, the volatile flavor and aroma-active compounds were analyzed using simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfact...
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