Journal of Ginseng Research
- 제5권2호
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- Pages.155-162
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- 1981
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- 1226-8453(pISSN)
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- 2093-4947(eISSN)
인삼엑기스의 제조 및 저장중의 당류와 색도변화에 관한 연구
Studies on the Changes in the Carbohydrates and Color of Ginseng Extract during the Processing and Storage
- Park, Myeong-Han (Korea Ginseng & Tobacco Research Institute) ;
- Seong, Hyeon-Sun (Korea Ginseng & Tobacco Research Institute) ;
- Lee, Cheol-Ho (Depatment of Food Technology, Korea University)
- 발행 : 1981.11.01
초록
This study was aimed at elucidating the composition and color in ginseng extracts during the processing and the long periods of the storage. The types of sugar were determined by using HPLC. In the model study with the fresh ginseng extracts stored at the elevated temperatures between 70-100
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