01430nam a2200337 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245022700125300002400352545005700376545003700433545003700470545003700507545003700544653012000581700001900701700004800720700003600768700001400804700004800818773013600866900002001002900001701022900001801039900001801057900001701075KSI00085166220110701163644ta110421s2006    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc38(4)00a침지액을 달리한 박피 연근의 저장중 품질 비교 =xComparison of quality of peeled lotus roots stored in various immersion liquids during storage /d정진웅,e박기재,e성정민,e김종훈,e권기현  ap. 526-533 ;c29 cm  a정진웅, 한국식품연구원bjwjeong@kfri.re.kr  a박기재, 한국식품연구원  a성정민, 한국식품연구원  a김종훈, 한국식품연구원  a권기현, 한국식품연구원  a품질a전기분해수a총페놀성 화합물aPeelingaLotus rootaImmersion liquidaQualityaElectrolyzed water1 a정진웅4aut1 a박기재,g朴基才,d1968-0KAC2016351811 a성정민,d1977-0KAC2015050041 a김종훈1 a권기현,g權奇賢,d1965-0KAC2018H12310 t한국식품과학회지.d韓國食品科學會.g38권 4호(2006년 8월), p. 526-533q38:4<526w(011001)KSE199508795,x0367-629310aJeong, Jinwoong10aPark, Keejai10aSung, Jungmin10aKim, Jonghoon10aKwon, Kihyun