Proceedings of the Korean Society of Food Science and Nutrition Conference (한국식품영양과학회:학술대회논문집)
- 2000.11a
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- Pages.161-161
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- 2000
Formation of Alkylpyridines ('off-lavor' components) from the Thermal Interactions of Amino Acids and Lipid Degradation Products in Model Systems
- Kim Young-Suk (Department of Food Science and Nutrition, Ewha Women's University) ;
- Ho Chi-Tang (Department of Food Science, Rutgers University)
- Published : 2000.11.01
Abstract
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