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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.38 no.4, 2023년, pp.224 - 238
윤나라 (서울대학교 식품영양학과) , 배정현 (서울대학교 식품영양학과) , 송기범 (서울대학교 식품영양학과) , 권선향 ((주)아워홈) , 김미영 ((주)아워홈) , 홍재희 (서울대학교 식품영양학과)
To develop customized food products for gastric cancer patients, it is crucial to understand their dietary characteristics and changes in their perception of smell and taste due to their condition. This study conducted in-depth interviews and administered olfactory and gustatory tests on 20 patients...
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