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KMID : 0380620050370030397
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 3 p.397 ~ p.404
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Engineering/Processing/Sensory Evaluation : Effects of γ-Oryzanol Addition on the Quality of Yackwa during Storage
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우정민/Woo JM
양차범/이재환/안영순/이현규/Yang CB/Lee JH/An YS/Lee HG
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Abstract
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KEYWORD
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γ-oryzanol, yackwa, rancidity, storage
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