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제 3형 캐러멜 색소의 색소 안정성 향상 및 4-Methylimidazole 저감화 방법Reduction of 4-Methylimidazole and improvement of color stability of class 3 caramel color

Alternative Title
Reduction of 4-Methylimidazole and improvement of color stability of class 3 caramel color
Authors
이광근; 장기주; 차청용; 홍성민
URI
https://scholarworks.dongguk.edu/handle/sw.dongguk/60268
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College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 4. Patents
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Lee, Kwang Geun
College of Life Science and Biotechnology (식품바이오융합공학과)
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