Analysis of Flavors in Heat-Sterilized Yakju

Kang, Mi-Young; Yoo, Seung Seok; Park, Young Seo; Mok, Chulkyoon; Chang, Hak-Gil

doi:10.13050/foodengprog.1999.3.3.170

Food Eng. Prog. 1999; 3(3):170-175

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.3.170

Article

가열살균 약주의 향기성분 분석

강미영¹, 유숭석², 박영서³^,^*, 목철균³, 장학길³

Analysis of Flavors in Heat-Sterilized Yakju

Mi-Young Kang¹, Seung Seok Yoo², Young Seo Park³^,^*, Chulkyoon Mok³, Hak-Gil Chang³

Author Information & Copyright ▼

¹국립보건원 특수질환부 종양연구과

²서울대학교 농업생물신소재연구센터

³경원대학교 공과대학 식품생물공학과

¹Laboratory of Cancer Research, Department of Biomedical Science, National Institute of Health

²Research Center for New Bio-Materials in Agriculture, Seoul National University

³Department of Food and Bioengineering, College of Engineering, Kyungwon University

^*Corresponding author : Young-Seo Park, Department of Food and Bioengineering, Kyungwon University, Bokjung-Dong, Sujung-Ku, Sungnam, Kyunggi-Do 461-701, Korea (Tel.: 0342-750-5378, Fax.: 0342-750-5501)

ⓒ Copyright 1999 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 1999