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NIR 분광분석법에 의한 고추장의 매운맛 측정 : Measurement of spicy taste in Gochujang (Korean hot pepper paste) using near infrared spectroscopy
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- Authors
- Advisor
- 조성인
- Issue Date
- 2010
- Publisher
- 서울대학교 대학원
- Keywords
- 근적외선 분광분석법 ; near infrared spectroscopy(NIRS) ; 고추장 ; hot pepper paste ; 매운맛 ; Gochujang ; 캡사이신 ; spicy taste ; 회귀분석 ; capsaicin ; regression analysis.
- Description
- 학위논문(석사) --서울대학교 대학원 :바이오시스템·소재학부(바이오시스템공학),2010.2.
- Language
- Korean
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000033700
https://hdl.handle.net/10371/64327
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