[ 한국식품위생안전성학회지 ] Vol.22, No.4 | 2007
가열조리방법을 통한 행인 내 시안화합물의 저감화
Removal of Cyanogenic Compounds in Apricot Kernel during Heating Process
Keyword : Cyanogenic compound, Removal, Amygdalin, apricot kernel
Author's : 도병경·권훈정*·이동하·나안희·최윤주·이숙연
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