01342nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245020600122300003400328545004700362545004700409545004700456545004400503653013400547700001900681700004000700700004800740700001400788773014000802856002000942900001800962900002000980900002001000900002001020KSI00012392420040126134124031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(6)00a추출방법에 따른 애플민트의 향기특성=xAroma characteristics of applemint(mentha rotundifolia(l .) huds) with different extraction methods/d민용규,e윤향식,e김지연,e정헌상  ap. 1465-1470:b삽도;c29 cm  a민용규, 충북대학교 식품공학과  a윤향식, 충북대학교 식품공학과  a김지연, 충북대학교 식품공학과  a정헌상, 옥천대학 식품공업과  a추출방법a애플민트향기aAromaaCharacteristicsaApplemintaMentha rotundifolia(L.)HudsaExtractionaSDEaSFEaHeadspace1 a김지연4aut1 a윤향식,g尹香植0KAC2018I29481 a정헌상,g鄭憲祥,d1965-0KAC2018333311 a민용규0 t한국식품과학회지.d韓國食品科學會.g31권 6호(1999년 12월), p. 1465-1470q31:6<1465w(011001)KSE199508795,x0367-629340u3196740aKd00010aKim, Ji Yeoun10aYoon, Hyang Sik10aJeong, Heon San10aMin, Young Kyoo