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The antioxidant activities and the change in pyrazine aromatic components based on roasting conditions of raw coffee beans
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 남상해 | - |
| dc.date.accessioned | 2023-08-04T15:46:01Z | - |
| dc.date.available | 2023-08-04T15:46:01Z | - |
| dc.date.issued | 2013-11-14 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/62753 | - |
| dc.title | The antioxidant activities and the change in pyrazine aromatic components based on roasting conditions of raw coffee beans | - |
| dc.title.alternative | The antioxidant activities and the change in pyrazine aromatic components based on roasting conditions of raw coffee beans | - |
| dc.type | Conference | - |
| dc.citation.title | 2013 KFN International Symposium and Annual Meeting | - |
| dc.citation.startPage | 230 | - |
| dc.citation.endPage | 231 | - |
| dc.citation.conferenceName | 2013 KFN International Symposium and Annual Meeting-Food Safety for the Food Industry | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | Kimdaejung convention center, Gwangju, Korea | - |
| dc.citation.conferenceDate | 2013-11-13 ~ 2013-11-15 | - |
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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