Comparison of Fermentability and Characteristics of Fermented Broth for White Ginseng, Red Ginseng and Extruded White Ginseng

Han, Jae-Yoon; Goo, Dae-Hoon; Han, Min-Soo; Ryu, Gi-Hyung

doi:10.13050/foodengprog.2007.11.2.119

Food Eng. Prog. 2007; 11(2):119-126

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.2.119

Article

백삼 · 홍삼 · 압출성형백삼의 발효적성과 발효액의 특성 비교

한재윤¹, 구대훈¹, 한민수², 류기형¹^,^*

Comparison of Fermentability and Characteristics of Fermented Broth for White Ginseng, Red Ginseng and Extruded White Ginseng

Jae-Yoon Han¹, Dae-Hoon Goo¹, Min-Soo Han², Gi-Hyung Ryu¹^,^*

Author Information & Copyright ▼

¹공주대학교 식품공학과

²혜전대학 치기공과

¹Department of Food Science and Technology, Kongju National University

²Department of Dental Technology, Hyejeon College

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 340-802 South Korea. Phone: 041-330-1484, Fax: 041-335-5944, E-mail: ghryu@kongju.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: May 31, 2007