Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars (α-amylase를 이용하여 제조한 쌀 페이스트의 품종에 따른 휘발성비휘발성 향미성분 비교분석)
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- Journal of Applied Biological Chemistry
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- v.60 no.3
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- pp.283-291
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- 2017