Applied Biological Chemistry
- 제37권1호
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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)
생강 저장 중의 향기성분 변화
Changes in Volatile Constituents of Zingiber officinale Roscoe Rhizomes During Storage
-
김명곤
(전북대학교 식품공학과) ;
- 이병은 (전북대학교 식품공학과) ;
-
윤세억
(전북대학교 식품공학과) ;
- 김영회 (한국인삼연초연구소) ;
-
김용규
(한국인삼연초연구소) ;
- 홍재식 (전북대학교 식품공학과)
-
Kim, Myung-Kon
(Department of Food Science and Technology, Chonbuk National University) ;
- Lee, Byung-Eun (Department of Food Science and Technology, Chonbuk National University) ;
-
Yun, Se-Eok
(Department of Food Science and Technology, Chonbuk National University) ;
- Kim, Young-Hoi (Korea Ginseng & Tobacco Research Institute) ;
-
Kim, Young-Kyu
(Korea Ginseng & Tobacco Research Institute) ;
- Hong, Jai-Sik (Department of Food Science and Technology, Chonbuk National University)
- 발행 : 1994.02.28
초록
우리나라 생강의 대표적인 산지인 전북 봉동 지역에서 음저장(평균온도
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 (