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18.97.14.89
한국어
ENG
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한국식품조리과학회
한국식품조리과학회지
Dipeptide 류와 당에 의한 Maillard 갈색화반응의 반응속도에 관한 연구
Dipeptide 류와 당에 의한 Maillard 갈색화반응의 반응속도에 관한 연구
김희주 , 안명수
한국식품조리과학회
1995.11
한국식품조리과학회지
vol. 11 iss. 4
436-436(1pages)
UCI
I410-ECN-0102-2009-570-007387810
₩ 1,000
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