01426nam a2200277 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245026200125246009000387300002400477545005000501545005000551545007400601653017000675700001900845700004800864700004800912773013700960900001801097900001501115900001801130KSI00086163620110701163657ta110530s2009    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc41(5)00a3-monochloropropane-1, 2-diol(3-MCPD) 저감화를 위한 아미노산 간장의 제조조건 =xPreparation conditions of hydrolyzed vegetable protein soy sauce for the reduction of 3-monochloropropane-1, 2-diol(3-MCPD) /d정용길,e이지수,e이현규30a3-monochloropropane-1, 3-MCPD 저감화를 위한 아미노산 간장의 제조조건  ap. 522-527 ;c29 cm  a정용길, 한양대학교 식품영양학과  a이지수, 한양대학교 식품영양학과  a이현규, 한양대학교 식품영양학과bhyeonlee@hanyang.ac.kr  a3-monochloropropane-1a2-diola3-MCPDaSoy sauceaHVP-soy sauceaAcid hydrolysisaAlkaline treatmenta간장a조미식품a양조간장a아미노산 간장a발효1 a정용길4aut1 a이지수,g李志洙,d1971-0KAC2018529201 a이현규,g李顯圭,d1963-0KAC2015180160 t한국식품과학회지.d韓國食品科學會.g41권 5호(2009년 10월), p. 522-527q41:5<522w(011001)KSE199508795,x0367-629310aChung, Yongil10aLee, Jisoo10aLee, Hyeongyu