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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.47 no.2, 2015년, pp.191 - 197
안미란 (건국대학교 농축대학원 바이오식품공학과) , 금영수 (건국대학교 생명자원식품공학과) , 이시경 (건국대학교 생명자원식품공학과)
We investigated the physicochemical properties and volatile flavor compounds in Taiwan Apple Mango (TAM) and Philippines Carabao Mango (PCM). The volatile flavor compounds were extracted using solid-phase microextraction (SPME) and analyzed by GC/MS. TAM and PCM have significantly different chemical...
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