Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 1
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- Pages.45-51
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- 1989
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- 0367-6293(pISSN)
Changes of Aspartame during the Fermentation of Kimchi
김치 발효중 Aspartame의 분해
- Yu, Ju-Hyun (Department of Food Engineering, Yonsei University) ;
- Ryou, Hyo-Sang (Department of Food Engineering, Yonsei University) ;
- Kim, Myeong-Hee (Department of Food Engineering, Yonsei University) ;
- Yoo, Haeng-Jun (Department of Food Engineering, Yonsei University) ;
- Moon, Dong-Sang (Department of Food Engineering, Yonsei University) ;
- Hwang, Kyu-In (Department of Food Engineering, Yonsei University)
- 유주현 (연세대학교 식품공학과) ;
- 유효상 (연세대학교 식품공학과) ;
- 김명희 (연세대학교 식품공학과) ;
- 유행준 (연세대학교 식품공학과) ;
- 문동상 (연세대학교 식품공학과) ;
- 황규인 (연세대학교 식품공학과)
- Published : 1989.02.01
Abstract
To examine the potenital of APM as the sweetner of Kimchi, the change of APM (0.1%) added to Kimchi was monitore during the fermentation of Kimchi as
김치 담글 때 감미료로 설탕대신 aspartame을 사용할 수 있는지에 대하여 알아보기 위하여, 김치에 aspartame을 0.1% 첨가하여