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제 3형 캐러멜 색소의 색소 안정성 향상 및 4-Methylimidazole 저감화 방법
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이광근 | - |
| dc.contributor.author | 장기주 | - |
| dc.contributor.author | 차청용 | - |
| dc.contributor.author | 홍성민 | - |
| dc.date.accessioned | 2025-09-09T08:05:35Z | - |
| dc.date.available | 2025-09-09T08:05:35Z | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/60268 | - |
| dc.title | 제 3형 캐러멜 색소의 색소 안정성 향상 및 4-Methylimidazole 저감화 방법 | - |
| dc.title.alternative | Reduction of 4-Methylimidazole and improvement of color stability of class 3 caramel color | - |
| dc.type | Patent | - |
| dc.publisher.location | 대한민국 | - |
| dc.contributor.assignee | 동국대학교산학협력단 | - |
| dc.date.application | 2018-07-26 | - |
| dc.date.registration | 2020-06-05 | - |
| dc.type.iprs | 특허 | - |
| dc.identifier.patentRegistrationNumber | 10-2122070 | - |
| dc.identifier.patentApplicationNumber | 10-2018-0086941 | - |
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Related Researcher
- Lee, Kwang Geun
- College of Life Science and Biotechnology (식품바이오융합공학과)