Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea (볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성)
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- Food Science and Preservation
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- v.23 no.5
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- pp.673-679
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- 2016