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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.47 no.5, 2015년, pp.615 - 622
정서진 (이화여대 식품영양학과) , 정진아 (샘표식품) , 김부원 (씨제이제일제당) , 강대익 (씨제이제일제당)
The objectives of this study were to evaluate the sensory properties of various natural flavor enhancers (NFEs) and to understand the effects of NaCl and temperature on the sensory characteristics of these NFEs. Descriptive analysis was conducted to evaluate six types of NFEs: yeast extract-based NF...
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