Applied Biological Chemistry
- Volume 37 Issue 1
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- Pages.1-8
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- 1994
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Changes in Volatile Constituents of Zingiber officinale Roscoe Rhizomes During Storage
생강 저장 중의 향기성분 변화
-
Kim, Myung-Kon
(Department of Food Science and Technology, Chonbuk National University) ;
- Lee, Byung-Eun (Department of Food Science and Technology, Chonbuk National University) ;
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Yun, Se-Eok
(Department of Food Science and Technology, Chonbuk National University) ;
- Kim, Young-Hoi (Korea Ginseng & Tobacco Research Institute) ;
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Kim, Young-Kyu
(Korea Ginseng & Tobacco Research Institute) ;
- Hong, Jai-Sik (Department of Food Science and Technology, Chonbuk National University)
-
김명곤
(전북대학교 식품공학과) ;
- 이병은 (전북대학교 식품공학과) ;
-
윤세억
(전북대학교 식품공학과) ;
- 김영회 (한국인삼연초연구소) ;
-
김용규
(한국인삼연초연구소) ;
- 홍재식 (전북대학교 식품공학과)
- Published : 1994.02.28
Abstract
This study was carried out to investigate the changes in volatile constituents concerning with the flavor of the green ginger (Zingiber officinale Roscoe) during storage in underground pit (
우리나라 생강의 대표적인 산지인 전북 봉동 지역에서 음저장(평균온도