Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Aroma of Fermented Tea(II) - Aroma and Gene Expression Profiling during Manufacturing Process of Oriental Beauty -

발효차의 향기(II) - 동방미인차의 향기성분 및 발현 유전자 -

  • Cho, Jeong-Yong (Department of Food Engineering, Mokpo National University) ;
  • Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chouiam National University) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chouiam National University) ;
  • Ma, Seung-Jin (Department of Food Engineering, Mokpo National University)
  • 조정용 (목포대학교 식품공학과) ;
  • 문제학 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 박근형 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 마승진 (목포대학교 식품공학과)
  • Published : 2007.12.30
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