Flavor Changes of Daechusul during Storage

Kim, Ji-Yeon; Min, Young-Kyoo; Yoon, Hyang-Sik

doi:10.13050/foodengprog.2000.4.1.45

Food Eng. Prog. 2000; 4(1):45-50

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.1.45

Article

대추슬의 저장중 향기성분의 변화

김지연¹, 민용규¹^,^*, 윤향식¹

Flavor Changes of Daechusul during Storage

Ji-Yeon Kim¹, Young-Kyoo Min¹^,^*, Hyang-Sik Yoon¹

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-si 361-763, Korea (phone: 0431-261-2570)

ⓒ Copyright 2000 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, 2000