01270nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052003000093245023100123300002100354545005300375545005300428545005300481545005300534653006600587700001900653700001400672700001400686700003600700773013900736856002100875900001700896900001800913900001800931900001900949KSI00018292120040512112641040430s2000    ulk           000   kor    a0110010 akorbeng01a594.005b한545ㅎc13(1)00a추출방법에 따른 생강의 휘발성 성분 조성 비교=xComparison of the volatile components of Korean ginger(Zinger officinale roscoe) by different extraction methods/d이재곤,e장희진,e곽재진,e이동욱  ap. 66-70;c28 cm  a이재곤, 한국인삼연초연구원 화학부  a장희진, 한국인삼연초연구원 화학부  a곽재진, 한국인삼연초연구원 화학부  a이동욱, 한국인삼연초연구원 화학부  aExtraction methodsaGingeraVolatile componentsa추출방법1 a이재곤4aut1 a장희진1 a곽재진1 a이동욱,d1950-0KAC2018470760 t한국식품영양학회지.d한국식품영양학회.g13권 1호(2000년 2월), p. 66-70q13:1<66w(011001)KSE199509145,x1225-433940u19664453aKd00010aLee, Jae Gon10aJang, Hee Jin10aKwag, Jae Jin10aLee, Dong Wook