한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권3호
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- Pages.433-439
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- 1996
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- 0367-6293(pISSN)
생강 페이스트의 저장중 비효소적 갈색화에 영향을 주는 주요성분
Major Components Affecting Nonenzymatic Browning in Ginger (Zingiber officinale Roscoe) Paste during Storage
- Jo, Kil-Suk (Korea Food Research Institute) ;
- Kim, Jun-Hwan (Department of Food Science & Technology, Dongguk University) ;
- Shin, Hyo-Sun (Department of Food Science & Technology, Dongguk University)
- 발행 : 1996.06.30
초록
Major components affecting nonenzymatic browning in stored ginger paste were investigated using five synthetic model solutions. The model systems were stored at
키워드