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Journal Article

Journal Article

Volatile flavor compounds from raw mugwort leaves and parched mugwort tea  [1994]

Kim, Y.S.; Lee, J.H. (Gyeongsang National University, Chinju (Korea Republic). Department of Food Science and Nutrition); Kim, M.N. (Pusan Women's University, Pusan (Korea Republic). Department of Food Science and Nutrition); Lee, W.G. (Pusan Institute of Health and Environment, Pusan (Korea Republic)); et al.

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From the journal
Journal of The Korean Society of Food and Nutrition (Korea Republic)
ISSN : 0253-3154

Bibliographic information

Language:
Korean
Type:
Bibliography
In AGRIS since:
1996
Volume:
23
Issue:
2
Start Page:
261
End Page:
267
All titles:
"Volatile flavor compounds from raw mugwort leaves and parched mugwort tea"@eng
Other:
"Summaries (En, Ko)"
"1 illus.; 1 table; 30 ref."
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Bibliographic information

Language:
Korean
Type:
Bibliography
In AGRIS since:
1996
Volume:
23
Issue:
2
Start Page:
261
End Page:
267
All titles:
"Volatile flavor compounds from raw mugwort leaves and parched mugwort tea"@eng
Other:
"Summaries (En, Ko)"
"1 illus.; 1 table; 30 ref."