The Change of Carotenoid Pigment in Korean Pumpkin using Drying

Whang, Hea-Jeung

doi:10.13050/foodengprog.1999.3.4.214

Food Eng. Prog. 1999; 3(4):214-219

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.4.214

Article

건조에 따른 한국산 호박의 Carotenoid 색소변화

황헤 정 ¹ ^, ^*

The Change of Carotenoid Pigment in Korean Pumpkin using Drying

Hea-Jeung Whang ¹ ^, ^*

Author Information & Copyright ▼

¹중앙대학교 식량자원연구소

¹Food Resource Institute, Chung-Ang University

^*Corresponding author: Hea-Jeung Whang, Food Resource Institute, Chung-Ang University, Ansung 456-830, 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