01438nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245025300122300003400375545004300409545004300452545004700495545004300542653012900585700005300714700004000767700004800807700004800855773014000903856002001043900001801063900001901081900001901100900001701119KSI00012346220080502104959031205s1998    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc30(6)00a볶음조건이 치커리의 이화학적 특성과 향기성분에 미치는 영향=xEffects of roasting conditions on physicochemical characteristics and volatile flavor components of chicory roots/d김현구,e신동빈,e권중호,e이부용  ap. 1279-1284:b삽도;c29 cm  a김현구, 한국식품개발연구원  a신동빈, 한국식품개발연구원  a권중호, 경북대학교 식품공학과  a이부용, 한국식품개발연구원  a볶음a치커리a이화학a이화학적a향기성분aRoastingaPhysicochemical propertyaFlavor componentaChicory root1 a김현구,g金鉉九,d1954-0KAC2017521634aut1 a신동빈,g申東斌0KAC2018H51891 a권중호,g權重浩,d1954-0KAC2012052371 a이부용,g李富用,d1963-0KAC2018041910 t한국식품과학회지.d韓國食品科學會.g30권 6호(1998년 12월), p. 1279-1284q30:6<1279w(011001)KSE199508795,x0367-629340u3196392aKd00010aLee, Boo Yong10aKwon, Joong Ho10aShin, Dong Bin10aKim, Hyun Ku