Effect of Prunus mume Extract on the Physicochemical Properties of Korean Hot Pepper-Soybean Paste

Lee, Jun Ho

doi:10.13050/foodengprog.2008.12.2.128

Food Eng. Prog. 2008; 12(2):128-132

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.2.128

Article

Effect of Prunus mume Extract on the Physicochemical Properties of Korean Hot Pepper-Soybean Paste

Jun Ho Lee ¹ ^, ^*

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¹Department of Food Science and Engineering, Daegu University, Gyeongsan, Gyeongbuk 712-714, Korea

^*Corresponding author: Jun Ho Lee, Department of Food Science and Engineering, Daegu University, Gyeongsan, Gyeongbuk 712-714, Korea. Tel: 82-53-850-6535; Fax: 82-53-850-6539, E-mail : leejun@daegu.ac.kr

ⓒ Copyright 2008 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, 2008