01457nam a2200373 c 4500001001300000005001500013008004100028040001100069041001300080052002500093245017800118300003200296545004300328545004300371545004300414545004300457545006000500545004100560653011700601700001900718700001400737700001400751700001400765700001400779700004800793773011100841856002000952900001800972900002000990900001801010900001901028900001801047900001801065KSI00013647520040211190100031209s1996    ulka          000   kor    a0110010 akorbeng01a433.05b한462c9(1)00a녹차나무꽃의 향기성분 분석=xAnalysis of volatile flavor constituents in green tea flower/d백순옥,e복진영,e한상빈,e조경숙,e방극필,e김일광  ap. 331-335:b삽도;c26 cm  a백순옥, 한국인삼연초연구소  a복진영, 한국인삼연초연구소  a한상빈, 한국인삼연초연구소  a조경숙, 한국인삼연초연구소  a방극필, 전남농촌진흥원, 보성녹차시험장  a김일광, 원광대학교 화학과  a녹차나무a녹차나무꽃a향기성분aVolatileaFlavoraGreen tea floweraFlavor analysisaGC-MS analysis1 a백순옥4aut1 a복진영1 a한상빈1 a조경숙1 a방극필1 a김일광,g金日光,d1947-0KAC2018177330 t분석과학.d한국분석과학회.g9권 4호(1996년 12월), p. 331-335q9:4<331w(011001)KSE19950850440u3095349aKd00010aBaik, Soon Ok10aBock, Jin Young10aHan, Sang Bin10aCho, Kyung Suk10aBang, Guk Pil10aKim, Il Kwang