01443nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245017300122300003200295545004300327545006600370545004700436545004300483545004300526653014200569700001900711700004800730700001400778700004800792700001400840773013600854856002000990900002001010900001701030900001801047900002101065900001901086KSI00012321020040126133840031205s1998    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc30(1)00a유자과피를 이용한 oleoresin 의 제조 조건=xManufacture condition of oleoresin using citron peel/d이영철,e김인환,e이미순,e정진웅,e이경미  ap. 139-145:b삽도;c29 cm  a이영철, 한국식품개발연구원  a김인환, 고려대학교 보건전문대학 식품영양과  a이미순, 덕성여대 식품영양학과  a정진웅, 한국식품개발연구원  a이경미, 한국식품개발연구원  a유자과피aOleoresinaManufactureaConditionaUsingaCitron peelaYield of oleoresinaExtraction conditionaVolatile flavor components1 a이영철4aut1 a김인환,g金仁煥,d1961-0KAC2018385071 a이미순1 a정진웅,g鄭晋雄,d1956-0KAC2018231611 a이경미0 t한국식품과학회지.d韓國食品科學會.g30권 1호(1998년 2월), p. 139-145q30:1<139w(011001)KSE199508795,x0367-629340u3196213aKd00010aLee, Young Chul10aKim, In Hwan10aLee, Mie Soon10aJeong, Jin Woong10aLee, Kyung Mee