01365nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245018500122300003200307545004300339545004300382545005000425545004700475653019100522700004100713700004800754700001400802700001400816773013600830856002000966900002000986900002001006900001701026900002001043KSI00012429420040126134322031205s2001    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc33(2)00a가열온도에 따른 영귤 과즙의 성분 변화=xChanges of components of citrus sudachi juice heated at various temperatures/d김영동,e이영철,e오영주,e강영주  ap. 238-244:b삽도;c29 cm  a김영동, 한국식품개발연구원  a이영철, 한국식품개발연구원  a오영주, 제주한라대학 호텔조리과  a강영주, 제주대학교 식품공학과  a가열온도a영귤a과즙a성분a변화aChangesaComponentsaCitrusaSudachiaJuiceaHeatedaVariousaTemperaturesaCitrus sudachi juiceaVitamic CaOrganic acid NaringinaVolatile1 a김영동,d1951-0KAC2018444234aut1 a이영철,g李映澈,d1969-0KAC2018471491 a오영주1 a강영주0 t한국식품과학회지.d韓國食品科學會.g33권 2호(2001년 4월), p. 238-244q33:2<238w(011001)KSE199508795,x0367-629340u3197056aKd00010aKim, Young Dong10aLee, Young Chul10aOh, Young Ju10aKang, Yeung Joo