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Author: Sik-Won Choi

1 Articles are founded.

Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea
볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성
Korean J Food Preserv 2016;23(5):673-679.
https://doi.org/10.11002/kjfp.2016.23.5.673
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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