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곤달비 및 곰취의 휘발성 향기성분 비교
Comparison on Volatile Flavor Compounds in Ligularia stenocephala and Ligularia fischeri Leaves 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.4, 2021년, pp.340 - 346  

최남순 (배화여자대학교 식품영양학과)

Abstract AI-Helper 아이콘AI-Helper

The purpose of this study was to investigate the volatile flavor compounds of Ligularia stenocephala and Ligularia fischeri, edible wild plants. The volatile flavor compounds were isolated by the simultaneous distillation extraction method and analyzed by GC-MSD (gas chromatography-mass selective de...

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표/그림 (4)

참고문헌 (47)

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