Analysis of Aroma Compounds Extracted from Jujube Fruits with Different Methods

Min, Young-Kyoo; Yoon, Hyang-Sik; Ui, Jae-Joon

doi:10.13050/foodengprog.1999.3.1.35

Food Eng. Prog. 1999; 3(1):35-39

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.1.35

Article

추츨 방법을 달리한 대추의 향기 성분 분석

민용규¹^,^*, 윤향식¹, 위재준²

Analysis of Aroma Compounds Extracted from Jujube Fruits with Different Methods

Young-Kyoo Min¹^,^*, Hyang-Sik Yoon¹, Jae-Joon Ui²

Author Information & Copyright ▼

¹충북대학교 식품공학과

²한국 인삼 담배 연구소

¹Department of Food Science and Technology, Chungbuk National University

²Korea Ginseng and Tobacco Research Institute Teajon

^*Corresponding author: Young-Kyoo Min, Department of Food Science and Technology, Chungbuk National University, Chongju 360-763, Korea

ⓒ Copyright 1999 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, 1999