과제정보
본 연구는 과학기술정보통신부 지원에 의한 한국식품연구원의 기본연구사업(E0133115-06 및 E0211002-03)으로 수행되었습니다. 펨토초 레이저 장비 활용에 도움을 주신 한국과학기술연구원 전호정 박사님께 깊은 감사를 드립니다.
참고문헌
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