01346nam a2200301 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245028100125300002400406545005600430545003700486545003700523545003700560653011000597700004100707700002800748700002800776700003600804773013600840900001800976900001600994900001701010900001701027KSI00086027220110629163655ta110525s2009    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc41(2)00a소맥 gluten 산가수분해물을 이용한 마이야르 반응물질의 이화학적 특성 및 항산화성 =xPhysicochemical properties and antioxidant activities of maillard reaction products from hydrolyzed wheat gluten /d김윤숙,e문지혜,e최인욱,e최희돈  ap. 122-130 ;c29 cm  a김윤숙, 한국식품연구원bkimyus@kfri.re.kr  a문지혜, 한국식품연구원  a최인욱, 한국식품연구원  a최희돈, 한국식품연구원  aReaction flavoraMaillard reactionaAntioxidantaHydrolyzed vegetable proteina식물단백a반응조건1 a김윤숙,d1964-0KAC2015145544aut1 a문지혜0KAC2018B10061 a최인욱0KAC2018G85581 a최희돈,d1963-0KAC2017039950 t한국식품과학회지.d韓國食品科學會.g41권 2호(2009년 4월), p. 122-130q41:2<122w(011001)KSE199508795,x0367-629310aKim, Yoonsook10aMoon, Jihye10aChoi, Inwook10aChoi, Heedon