Optimization for the Extraction Process of Effective Components from Paprica

Im, Sun-Ju; Jun, Ju-yeong; Choi, Yong-Hee

doi:10.13050/foodengprog.2007.11.1.31

Food Eng. Prog. 2007; 11(1):31-37

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.1.31

Article

파프리카 유용성분의 추출공정 최적화

임선주¹, 전주영¹, 최용희¹^,^*

Optimization for the Extraction Process of Effective Components from Paprica

Sun-Ju Im¹, Ju-yeong Jun¹, Yong-Hee Choi¹^,^*

Author Information & Copyright ▼

¹경북대학교 식품공학과

¹Department of Food Science and Technology Kyungpook National University Daegu 702-701, Korea

^*Corresponding author: Yong-Hee Choi, Professor Department of Food Science and Technology, Kyungpook National University, 1370 Sankyukdong, Dukgu, Taegu 702-701, Korea. Phone: +82-53-950-5777, Fax: +82-53-950-6772, E-mail: yhechoi@knu.ac.kr

ⓒ Copyright 2007 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2007