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Change of Flavor Components from Garlic by pH Adjustment
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pH에 따른 마늘의 향기성분 변화

논문 기본 정보

Type
Academic journal
Author
Journal
Institute of Living Improvement and Practical Science, Keimyung University Journal of Living Science Research Vol.29
Published
2003.12
Pages
85 - 92 (8page)

Usage

cover
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Topic
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Background
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Method
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Result
Change of Flavor Components from Garlic by pH Adjustment
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Abstract· Keywords

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#Garlic #volatile flavor #pH #sulfur-containing compound

Contents

〈Abstract〉
Ⅰ. 서론
Ⅱ. 실험재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
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