01235nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245015900122300003400281545004300315545004300358545004300401545004300444653009700487700001900584700003600603700001400639700004800653773013900701856002000840900001800860900001800878900001900896900001800915KSI00012379120040126134058031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(4)00a침출수의 ph 가 녹차 침출액 성분에 미치는 영향=xEffect of ph on the green tea extraction/d김상희,e박종대,e이란숙,e한대석  ap. 1024-1028:b삽도;c29 cm  a김상희, 한국식품개발연구원  a박종대, 한국식품개발연구원  a이란숙, 한국식품개발연구원  a한대석, 한국식품개발연구원  a침출수aPHa녹차침출액성분aGreen teaaExtractionaAmino acidaCatechinsaCaffeine1 a김상희4aut1 a박종대,d1969-0KAC2016123281 a이란숙1 a한대석,g韓大錫,d1958-0KAC2017059040 t한국식품과학회지.d韓國食品科學會.g31권 4호(1999년 8월), p. 1024-1028q31:4<1024w(011001)KSE199508795,x0367-629340u3196607aKd00010aHan, Dae Seok10aLee, Lan Sook10aPark, Jong Dae10aKim, Sang Hee