Proceedings of the Korean Society of Food Science and Nutrition Conference (한국식품영양과학회:학술대회논문집)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Formation of Alkylpyridines ('off-lavor' components) from the Thermal Interactions of Amino Acids and Lipid Degradation Products in Model Systems

  • Kim Young-Suk (Department of Food Science and Nutrition, Ewha Women's University) ;
  • Ho Chi-Tang (Department of Food Science, Rutgers University)
  • Published : 2000.11.01
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