01259nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245017800122300003200300545005000332545005000382545003100432545003100463653013900494700005300633700001400686700001400700700001400714773013700728856002000865900001800885900001700903900001900920900001800939KSI00012014420080502100044031204s1988    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc20(4)00a백포도주 양조중 페놀류의 함량과 갈변도=xPhenolics content and browning capacity during the white winemaking/d이종수,e김찬조,e송동훈,e노태욱  ap. 787-793:b삽도;c29 cm  a이종수, 충남대학교 식품가공학과  a김찬조, 충남대학교 식품가공학과  a송동훈, 해태산업㈜  a노태욱, 해태산업㈜  a백포도주a양조중a페놀류a함량a갈변도aPhenolics ContentaBrowning CapacityaWhite wineaMustaGrape juiceaWinemaking1 a이종수,g李鍾秀,d1958-0KAC2018057324aut1 a김찬조1 a송동훈1 a노태욱0 t한국식품과학회지.d韓國食品科學會.g20권 6호(1988년 12월), p. 787-793q20:6<787w(011001)KSE199508795,x0367-629340u3194773aKd00010aLee, Jong Soo10aKim, Chan Jo10aSong, Dong Hun10aRho, Tae Wook