Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

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 -

  • Cho, Jeong-Yong (Department of Food Engineering, Mokpo National University) ;
  • Moon, Jae-Hak (Department of Food Science & Technology and Functional Food Research Center) ;
  • Park, Keun-Hyung (Department of Food Science & Technology and Functional Food Research Center) ;
  • 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 : 2007.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Keywords