Applied Biological Chemistry
- 제40권2호
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- Pages.123-127
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- 1997
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
다진 생강의 저장성 증진에 관한 연구
Improvement of Quality and Prolongation in Chopped Ginger Storage
-
Lee, Sang-Bok
(National Honam Agricultural Experiment Station) ;
- Kim, Myeong-Sook (Department of Food Science and Nutrition, Kunsan Junior College) ;
-
Choi, Yoon-Hee
(National Honam Agricultural Experiment Station)
- 발행 : 1997.04.28
초록
다진 생강의 저장성을 향상시키고자 다진 생강에 citric acid
To improve the quality and prolongation of chopped ginger, they were treated with NaCl, citric acid, ascorbic acid alone or combination of them at