Applied Biological Chemistry
- Volume 40 Issue 2
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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)
Improvement of Quality and Prolongation in Chopped Ginger Storage
다진 생강의 저장성 증진에 관한 연구
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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)
- Published : 1997.04.28
Abstract
To improve the quality and prolongation of chopped ginger, they were treated with NaCl, citric acid, ascorbic acid alone or combination of them at
다진 생강의 저장성을 향상시키고자 다진 생강에 citric acid