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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
심민진
Advisor
조성인
Issue Date
2009
Publisher
서울대학교 대학원
Keywords
근적외선 분광분석법Near infrared spectroscopy고춧가루red pepper powder매운맛spicy taste캡사이신capsaicin회귀분석.regression analysis.
Description
학위논문(석사)--서울대학교 대학원 :바이오시스템·소재학부(바이오시스템공학),2009.2.
Language
Korean
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000037264
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College of Agriculture and Life Sciences (농업생명과학대학)Dept. of Biosystems and Biomaterials Science and Engineering (바이오시스템·소재학부)Theses (Master's Degree_바이오시스템·소재학부)
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