01195nam a2200289 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245016500122300002500287545006300312545004300375545004300418545004700461653006800508700004500576700004000621700001400661700001400675773014000689856002000829900001900849900001800868900001900886KSI00054212320060828162048060727s2003    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc35(6)00aConditioning에 의한 마늘의 녹변억제=x(The)inhibition of green discoloration in garlic by conditioning/d황진봉,e신동빈,e박완수,e이영춘  ap. 1007-1016;c29 cm  a황진봉, 한국식품개발연구원bhwangjb@kfri.re.kr  a신동빈, 한국식품개발연구원  a박완수, 한국식품개발연구원  a이영춘, 중앙대학교 식품공학과  a마늘a녹변억제aGreen discolorationaGarlicaConditioning1 a황진봉,g黃鎭鳳0KAC2018K87694aut1 a신동빈,g申東斌0KAC2018H51891 a박완수1 a이영춘0 t한국식품과학회지.d韓國食品科學會.g35권 6호(2003년 12월), p. 1007-1016q35:6<1007w(011001)KSE199508795,x0367-629340uT00000442540ad10aHwang, Jinbong10aShin, Dongbin10aLee, Youngchun