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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.1, 2021년, pp.99 - 103
류재진 (가천대학교 식품생물공학과) , 최현욱 (전주대학교 바이오기능성식품학과) , 금준석 (한국식품연구원) , 박종대 (한국식품연구원) , 성정민 (한국식품연구원) , 서동호 (전북대학교 식품공학과) , 이병호 (가천대학교 식품생물공학과)
The purpose of this study was to investigate how microwave drying, a method to minimize the scent and physicochemical changes of the final products, affects the quality characteristics of various herbs according to treatment intensity (pulse and continuous waves) and time. In the current study, diff...
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