KMID : 0380620010330030366
|
|
Korean Journal of Food Science and Technology 2001 Volume.33 No. 3 p.366 ~ p.372
|
|
volatile Flavor Components in Mash of Takju prepared by using Aspergillus oryzae Nuruks
|
|
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|