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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.25 no.5, 2018년, pp.491 - 500
Kim, Hyun Il , Hur, Youn Young , Jung, Sung Min , Im, Dong Jun , Chung, Kyeong Ho , Kim, Su Jin
The aroma compounds of 11 red wines grown and produced in Wanju region were characterized by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. Seventy-five aroma compounds were identified in the 11 red wines. The aroma compounds were grouped into five aroma se...
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