01136nam a2200265 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245019500125300002400320545005600344545003700400545004700437653009800484700004500582700003600627700001400663773013600677900001800813900002000831900001900851KSI00085201020110629163649ta110422s2007    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc39(3)00a효소처리에 의한 마늘 착즙액의 수율 및 향미성분변화 =xEffects of enzyme treatments on yield and flavor compounds of garlic extracts /d신동빈,e허우덕,e이영춘  ap. 276-282 ;c29 cm  a신동빈, 한국식품연구원bshindb@kfri.re.kr  a허우덕, 한국식품연구원  a이영춘, 중앙대학교 식품공학과  aGarlic juiceaExtraction methodaEnzymesaYieldaFlavor compoundsa마늘펄프a착즙수율1 a신동빈,g申東斌0KAC2018H51894aut1 a허우덕,d1947-0KAC2017060381 a이영춘0 t한국식품과학회지.d韓國食品科學會.g39권 3호(2007년 6월), p. 276-282q39:3<276w(011001)KSE199508795,x0367-629310aShin, Dongbin10aHawer, Wooderck10aLee, Youngchun