숭늉향미성분(香味成分)에 관(關)한 연구(硏究) 2. 숭늉향기(香氣)성분중 pyrazine 및 carbonyl 화합물(化合物)에 관(關)하여 (Studies on Soong-Neung Flavor 2. Identification of Some Volatile Pyrazine and Carbonyl Compounds of Soong-Neung (extract of cooked and roasted rice))
-
- 한국식품과학회지
- /
- 제7권1호
- /
- pp.15-21
- /
- 1975