Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.
Food Engineering Progress
Korean Society for Food Engineering

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
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