Effect of Relative Humidities on the Qualities of White Ginseng during Storage -I. On the Sorption Isotherm and Changes of TBA Value, Fat Soluble and Water Soluble Pigment- (저장상대습도(貯藏相對濕度)가 백삼품질(白蔘品質)에 미치는 영향(影響) -제1보(第1報) : 등온흡습곡선(等溫吸濕曲線)과 TBA가(價), 지용성(脂溶性) 및 수용성색소(水溶性色素)의 변화(變化)-)
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- Korean Journal of Food Science and Technology
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- v.15 no.1
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- pp.27-31
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- 1983