Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 3
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- Pages.497-501
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- 1997
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- 0367-6293(pISSN)
Thermal Kinetics of Color Changes of Purple Sweet Potato Anthocyanin Pigment
자색고구마 Anthocyanin 색소의 가열에 대한 속도론적 연구
- Lee, Lan-Sook (Department of Food Engineering, Mokpo National University) ;
- Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University)
- Published : 1997.06.01
Abstract
Kinetic parameters on heat-induced color changes of anthocyanin pigment from purple sweet potato were determined in the temperature range of
자색고구마 anthocyanin 색소의 가열에 의한 변색반응에 대한 kinetic 상수를 온도