01125nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245020500122300003200327545004100359545004100400653019100441700001900632700004800651773013500699856002100834900002000855900002000875KSI00017292120080418095047031217s1998    bnka          000   kor    a0110010 akorbeng01a539.905b한648ㅎc7(5)00a열처리가 마늘과 김치에서 발생되는 휘발성 유기화합물에 미치는 영향=xHeat effects for the volatile organic compounds emitted from garlic and Kimchee/d김병순,e양성봉  ap. 615-622:b삽도;c26 cm  a김병순, 동의대학교 화학과  a양성봉, 울산대학교 화학과  a열처리a마늘a김치a휘발성a유기화합물aHeataVolatileaOrganicaCompoundsaGarlicaKimcheeaVOCsaOffensive odoraGarlicaKimchee,aAlveolar air,aRefregiratoraDisulfide1 a김병순4aut1 a양성봉,g梁聖奉,d1955-0KAC2013080890 t한국환경과학회지.d한국환경과학회.g7권 5호(1998년 10월), p. 615-622q7:5<615w(011001)KSE199509183,x1225-451740u19714400aKd00010aKim, Byung-Soon10aYang, Sung-Bong