Chemical Changes and Volatile Carbonyl Formation Occurred in Rice during Cooking Process (취반(炊飯)중 쌀성분(成分)의 화학적(化學的) 변화(變化) 및 휘발성(揮發性) Carbonyl 성분(成分)의 생성(生成))
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- Journal of the Korean Society of Food Science and Nutrition
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- v.14 no.1
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- pp.61-66
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- 1985