01484nam a2200361 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245021300122300002300335545005700358545003700415545003700452545003700489545003700526545004700563653008200610700004500692700004800737700004000785700001400825700002800839700001400867773013600881900001901017900001401036900001801050900001701068900001801085900001901103KSI00061340420071016150636070628s2005    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc37(4)00a녹변된 마늘의 색소 추출 조건과 green index=xExtraction conditions and green index of green pigments from discolored garlic/d황진봉,e하재호,e신동빈,e박완수,e남궁배,e이영춘  ap. 678-684;c29 cm  a황진봉, 한국식품연구원bhwangjb@kfri.re.kr  a하재호, 한국식품연구원  a신동빈, 한국식품연구원  a박완수, 한국식품연구원  a남궁배, 한국식품연구원  a이영춘, 중앙대학교 식품공학과  a녹변된 마늘a색소 추출aGarlicaGreen indexaGreen discolored garlic1 a황진봉,g黃鎭鳳0KAC2018K87694aut1 a하재호,g河在浩,d1957-0KAC2018464851 a신동빈,g申東斌0KAC2018H51891 a박완수1 a남궁배0KAC2018K15051 a이영춘0 t한국식품과학회지.d韓國食品科學會.g37권 4호(2005년 8월), p. 678-684q37:4<678w(011001)KSE199508795,x0367-629310aHwang, Jinbong10aHa, Jaeho10aShin, Dongbin10aPark, Wansoo10aNahmgung, Bae10aLee, Youngchun