Applied Biological Chemistry
- 제39권5호
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- Pages.338-342
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- 1996
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
구기자술의 저장에 따른 성분변화
Effect of storage condition on the quality of the wine and Yakju made by Lycium chinense Miller
- 최성현 (충남대학교 식품공학과) ;
- 이미현 (옥천 농협가공공장) ;
- 신철승 (충남대학교 식품공학과) ;
-
성창근
(충남대학교 식품공학과) ;
- 오만진 (충남대학교 식품공학과) ;
- 김찬조 (충남대학교 식품공학과)
- Choi, Seong-Hyun (Department of Food Science and Technology, Chungnam National University) ;
- Lee, Mi-Hyun (Ok-Cheon Grower's Agricultural Cooperative Union) ;
- Shin, Cheol-Seung (Department of Food Science and Technology, Chungnam National University) ;
-
Sung, Chang-Keun
(Department of Food Science and Technology, Chungnam National University) ;
- Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University) ;
- Kim, Chan-Jo (Department of Food Science and Technology, Chungnam National University)
- 발행 : 1996.10.31
초록
한방에서 강장과 보간 등에 효과가 있는 것으로 알려진 구기자를 원료로 술을 양조하여 그 일반성분, 유기산, 메탄올, ester, 휴젤유 및
Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and