Supercritical Fluid Extraction of Aroma Compounds from Jujube Fruits Heated with Various Temperatures

Kim, Mi-Ra; Min, Young-Kyoo; Yoon, Hyang-Sik; Park, Hee-Joeng

doi:10.13050/foodengprog.1999.3.4.205

Food Eng. Prog. 1999; 3(4):205-213

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.4.205

Article

가엽 대추향의 초임계유체 추출

김미라¹, 민용규¹^,^*, 윤항식¹, 박희정¹

Supercritical Fluid Extraction of Aroma Compounds from Jujube Fruits Heated with Various Temperatures

Mi-Ra Kim¹, Young-Kyoo Min¹^,^*, Hyang-Sik Yoon¹, Hee-Joeng Park¹

Author Information & Copyright ▼

¹충북대학교 농과대학 식품공학과

¹Department of Food Science and Technology, Chungbuk National University

^*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: Nov 30, 1999