01658nam a2200409 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245023200122300002300354545006400377545004300441545004300484545004300527545005500570545004300625545004300668653010100711700004500812700001400857700001400871700004000885700001400925700001400939700001400953773013600967856002001103900001901123900001501142900001801157900001501175900002101190900001901211900001801230KSI00054502920060825162054060801s2004    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc36(4)00a건조방법에 따른 검은비늘버섯의 향기특성=xAroma characteristics of pholiota adiposa (geumbongi) with different drying methods/d윤향식,e오은희,e주선종,e김기식,e정은경,e장후봉,e김숙종  ap. 553-557;c29 cm  a윤향식, 충청북도농업기술원baroma67@hanmail.net  a오은희, 충청북도농업기술원  a주선종, 충청북도농업기술원  a김기식, 충청북도농업기술원  a정은경, CJ주식회사 식품안전연구센터  a장후봉, 충청북도농업기술원  a김숙종, 충청북도농업기술원  aPholiota adiposaaAroma compoundsaDrying methoda건조방법a검은비늘버섯a향기특성1 a윤향식,g尹香植0KAC2018I29484aut1 a오은희1 a주선종1 a김기식,g金起植0KAC2018L42541 a정은경1 a장후봉1 a김숙종0 t한국식품과학회지.d韓國食品科學會.g36권 4호(2004년 8월), p. 553-557q36:4<553w(011001)KSE199508795,x0367-629340uT00000494627ad10aYoon, Hyangsik10aOh, Eunhee10aJoo, Seonjong10aKim, Kisik10aJeong, Eunkyeong10aChang, Whobong10aKim, Sookjong