조리방법에 따른 고추의 향기성분 변화
Changes in Volatile Compounds in Korean Red Pepper by six Cooking Methods
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Kwun,Se-Young(Researcher, Research and Development Institute, Metascreen Inc., Chuncheon 24341, Korea),
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Kim,Ga-Yeon(Researcher, Research and Development Institute, Metascreen Inc., Chuncheon 24341, Korea),
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Lee,Hyeon-Ju(Deputy Section Chief, Research and Development team, Chuncheon Bioindustry Foundation, Chuncheon 24232, Korea),
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Park,Chung-Woo(Researcher, Research and Development Institute, Metascreen Inc., Chuncheon 24341, Korea),
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Ji,Yong-Su(Researcher, Research and Development Institute, Metascreen Inc., Chuncheon 24341, Korea),
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Park,Eun-Hee(CEO, Research and Development Institute, Metascreen Inc., Chuncheon 24341, Korea)
피인용문헌(Cited by)