Bacillus species which were known for main strain in the fermentation of traditional Korean soybean paste were incubated in soybean medium for 40 days at 30℃. The volatile components in the fermented material were extracted and identified. The fo...
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https://www.riss.kr/link?id=A45025561
1995
Korean
041.000
학술저널
123-133(11쪽)
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
Bacillus species which were known for main strain in the fermentation of traditional Korean soybean paste were incubated in soybean medium for 40 days at 30℃. The volatile components in the fermented material were extracted and identified. The fo...
Bacillus species which were known for main strain in the fermentation of
traditional Korean soybean paste were incubated in soybean medium for 40 days at
30℃. The volatile components in the fermented material were extracted and
identified. The forty-one components, including 9 alcohols, 6 aldehydes, 6
pyrazines, 4 ketones, 3 phenols, 2 furans, 9 other components, were confirmed.
Of the identified components, specially 13 components such as ethyl acetate,
ethanol, hexanal, 3-methyl-l-butanol, methyl-pyrazine, 2, 5-dimethyl-pyrazine,
2-furancarboxaldehyde, benzaldehyde, 3, 5-diethyl-2-methyl-pyrazine,
benzeneacetaldehyde, hexanoic acid, 2-methoxy-phenol, phenol were present in the
Japanese Miso. 11 Components such as hexanal, 3-methyl-1-butanol,
3-methyl-1-pentanol, trimethyl-pyrazine, 2-furancarboxaldehyde,
tetramethyl-pyrazine, benzaldehyde, 2-furanmethanol, hexanoic acid,
2-methyoxy-phenol, benzeneethanol were present in the traditional Korean soybean
paste.
목차 (Table of Contents)
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