국가 R&D 논문 조회
| 논문명 | Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage | ||
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| 학술지 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | ISSN | 1466-8564 |
| SCI 구분 | 01 | 논문구분 | 국외 |
| 국내외학술지 구분 | 201 | 학술지 구분 | 학술지 |
| 성과년도 | 2018 | NTIS 성과고유번호 | JNL-2018-00110211789 |
| 초록 | The effects of e-beam irradiation on changes in amino acids, fatty acids, and volatiles in smoked duck meat were investigated during refrigerated storage (0, 20, and 40 days) at 4 °C. Irradiation at 1.... | ||
미래 기능성식품 창의인재 양성사업팀(Creative Innovation Group for Leading Future Functional Food Industry)
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