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NIR 스펙트럼을 이용한 고춧가루의 매운맛 측정 : Measurement of Spicy Taste in Red Pepper Powder Using Near Infrared Spectroscopy
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- Authors
- Advisor
- 조성인
- Issue Date
- 2009
- Publisher
- 서울대학교 대학원
- Keywords
- 근적외선 분광분석법 ; Near infrared spectroscopy ; 고춧가루 ; red pepper powder ; 매운맛 ; spicy taste ; 캡사이신 ; capsaicin ; 회귀분석. ; regression analysis.
- Description
- 학위논문(석사)--서울대학교 대학원 :바이오시스템·소재학부(바이오시스템공학),2009.2.
- Language
- Korean
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