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Taste Characteristics of Commercial Enzymatically Modified Stevia using Electeronic Tongue
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 신의철 | - |
| dc.contributor.author | 홍성준 | - |
| dc.contributor.author | 윤소정 | - |
| dc.contributor.author | 조성민 | - |
| dc.contributor.author | 정향연 | - |
| dc.contributor.author | 조승목 | - |
| dc.contributor.author | 이양봉 | - |
| dc.date.accessioned | 2023-08-04T08:46:07Z | - |
| dc.date.available | 2023-08-04T08:46:07Z | - |
| dc.date.issued | 2022-07-07 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/60487 | - |
| dc.title | Taste Characteristics of Commercial Enzymatically Modified Stevia using Electeronic Tongue | - |
| dc.type | Conference | - |
| dc.citation.title | 한국식품과학회 국제학술대회 | - |
| dc.citation.conferenceName | 2022 한국식품과학회 국제학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 부산 | - |
| dc.citation.conferenceDate | 2022-07-06 ~ 2022-07-08 | - |
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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