Food Science and Industry (식품과학과 산업)
- Volume 40 Issue 3
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- Pages.59-65
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- 2007
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- 0257-2397(pISSN)
DOI QR Code
Aroma of Fermented Tea (I) - Mechanisms of Aroma Formations on Black Tea and Oolong Tea -
발효차의 향기 (I) - 홍차 및 우롱차의 향기 생성 메커니즘 -
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Cho, Jeong-Yong
(Department of Food Engineering, Mokpo National University) ;
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Moon, Jae-Hak
(Department of Food Science & Technology and Functional Food Research Center) ;
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Park, Keun-Hyung
(Department of Food Science & Technology and Functional Food Research Center) ;
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Ma, Seung-Jin
(Department of Food Engineering, Mokpo National University)
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조정용
(목포대학교 식품공학과) ;
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문제학
(전남대학교 식품공학과 및 기능성식품연구센터) ;
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박근형
(전남대학교 식품공학과 및 기능성식품연구센터) ;
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마승진
(목포대학교 식품공학과)
- Published : 2007.09.30
Abstract
Keywords