00992nam a2200217   4500001001300000005001500013008004100028041001300069049003000082052001700112056001300129082001400142100004800156245025500204260003300459300003400492502008700526653010500613900002700718963002900745KDM20011994720020204133147010517s2001    ulka       AQ 000   eng  0 aengbkor0 lWM317266lWM317267c2fDP02a660.6bC875d  a570.6240 a660.62211 a조영희,g曺榮姬,d1970-0KAC20180549610aDevelopment of emulsification and encapsulation process for the stability improvement and controlled release of fruit flavor compounds=x향기성분의 안정성 향상과 조절방출을 위한 유화 및 캡슐화 공정의 개발/dCho, Young-Hee  a서울:bYonsei Univ.,c2001  aix, 102 leaves:bill.;c26 cm1 aThesis(Ph.D) --bThe Graduate School, Yonsei Univ.:cDept. of Biotechnology,d2001  a생명공학aBIOTECHNOLOGYaENCAPSULATIONaFRUITaFLAVORaCOMPOUNDa향기성분a유화a캡슐화10aCho, Young-hee,d1970-  aDept.aofaBiotechnology