01141na  a2200253   4500001001300000005001500013008004100028040001100069041001300080052003100093245016400124300003200288545005000320545004400370545004700414653010800461700005300569700001400622700004800636773014900684900001800833900001700851900001900868KSI00017120220040224135713030402s2000    bnka          000   kor    a0110010 akorbeng01a511.1305b한564ㅅc29(5)00a도라지차의 구수한 향미 발현 최적화=xOptimization for roast flavour formation of platycodon grandiflorum tea/d이기동,e주길재,e권중호  ap. 752-757:b삽도;c26 cm  a이기동, 경북대학 첨단발효식품과  a주길재, 경북대학교 농화학과  a권중호, 경북대학교 식품공학과  aRoast flavour formationaRoasted platycodon grandiforum teaaOrganoleptic propertiesaOptimizationaRSM1 a이기동,g李基東,d1963-0KAC2018346424aut1 a주길재1 a권중호,g權重浩,d1954-0KAC2012052370 t한국식품영양과학회지.d한국식품영양과학회.g29권 5호(2000년 10월), p. 752-757q29:5<752w(011001)KSE199602786,x1226-331110aLee, Gee-Dong10aJoo, Gil-Jae10aKwon, Joong-Ho