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Identification of Key Flavor Compounds Responsible for Different Orange Flavor Characteristics (natural- and processed-orange flavor) in Orange Juice
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김미나경민 | - |
| dc.date.accessioned | 2024-10-30T15:23:35Z | - |
| dc.date.available | 2024-10-30T15:23:35Z | - |
| dc.date.issued | 2014-08-14 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/50214 | - |
| dc.title | Identification of Key Flavor Compounds Responsible for Different Orange Flavor Characteristics (natural- and processed-orange flavor) in Orange Juice | - |
| dc.type | Conference | - |
| dc.citation.startPage | 301 | - |
| dc.citation.endPage | 308 | - |
| dc.citation.conferenceName | American Chemist Society | - |
| dc.citation.conferencePlace | 미국 | - |
| dc.citation.conferencePlace | San Francisco | - |
| dc.citation.conferenceDate | 2014-08-10 ~ 2014-08-14 | - |
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