01154nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245018900122300003200311545004700343545004300390545004300433653010300476700001900579700002800598700004800626773013600674856002000810900002000830900001600850900002200866KSI00012362520040126134015031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(2)00a효소적 가수분해에 의한 생강 추출액의 수율 및 품질특성=xYield and quality of ginger extracts produced by enzymatic hydrolysis/d이영춘,e이세은,e정문철  ap. 391-398:b삽도;c29 cm  a이영춘, 중앙대학교 식품공학과  a이세은, 한국식품개발연구원  a정문철, 한국식품개발연구원  a효소a가수분해a생강a수율aYieldaQuality changesaGinger extractaEnzymatic hydrolysis1 a이영춘4aut1 a이세은0KAC2018K10871 a정문철,g鄭文喆,d1960-0KAC2018457500 t한국식품과학회지.d韓國食品科學會.g31권 2호(1999년 4월), p. 391-398q31:2<391w(011001)KSE199508795,x0367-629340u3196495aKd00010aLee, Young Chun10aLee, Se Eun10aJeong, Moon Cheol