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1
Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)
Analysis of the Volatile Flavor Compounds Produced during the Growth Stages of the Shiitake Mushrooms (Lentinus edodes)
Duk Bong Cho, Hye Young Seo, Kyong Su Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
2
Characteristic Flavor Compounds of Commercial Soybean Paste
Characteristic Flavor Compounds of Commercial Soybean Paste
Hae-Kyong Park, Bogim Gil, Jong-Kyu Kim, | Korean Societyof Food Science&Technology | 2003 ,
3
쑥(Artmisia asiatica Nakai) 추출물이 청국장 Flavor에 미치는 영향
쑥(Artmisia asiatica Nakai) 추출물이 청국장 Flavor에 미치는 영향
박원종, 박희용, 유재희, | 한국산업식품공학회 | 2001 ,
4
Analysis of Flavors in Foods
Analysis of Flavors in Foods
김영석, | 한국식품과학회 | 2001 ,
5
새로운 식품향 제조방법으로서의 Reaction Flavor 기술
새로운 식품향 제조방법으로서의 Reaction Flavor 기술
유승석, | 한국식품영양과학회 | 2001 ,
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