연구동향 분석

무화과의 성숙도에 따른 유기산, 유리당 및 향기 성분의 변화에 관한 연구

신태선(Tai-Sun Shin) 박진아(Jin-A Park) 정복미(Bok-Mi Jung) 2015년

논문상세정보
인용/피인용
' 무화과의 성숙도에 따른 유기산, 유리당 및 향기 성분의 변화에 관한 연구' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • ficuscarical.
  • freesugar
  • organic acid
  • volatile component
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,585 0

0.0%

' 무화과의 성숙도에 따른 유기산, 유리당 및 향기 성분의 변화에 관한 연구' 의 참고문헌

  • 질량분석기 기반 전자코를 이용한 저장 온도별 머스크멜론의 향기 패턴 분석
    윤예리 한국식품과학회지 43 (4) : 419 ~ 425 [2011]
  • 재래종 배의 휘발성 향기성분
    박은령 한국식품과학회지 34 (2) : 180 ~ 185 [2002]
  • 유자의 향미성분에 관한 연구
    김용두 한국식품저장유통학회지 13 (2) : 204 ~ 210 [2006]
  • 양식 다시마의 수심과 부위에 따른 화학적 성분 특성
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