Characteristics of Apple Pectins Extracted with Different Extraction Methods

Choi, Jung-Sun; Cho, Yong-Jin

doi:10.13050/foodengprog.2000.4.2.70

Food Eng. Prog. 2000; 4(2):70-75

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.2.70

Article

추출방법에 따른 사과 펙틴의 특성 비교

최정선¹, 조용진¹^,^*

Characteristics of Apple Pectins Extracted with Different Extraction Methods

Jung-Sun Choi¹, Yong-Jin Cho¹^,^*

Author Information & Copyright ▼

¹한국식품개발연구원

¹Korea Food Research Institute

^*Corresponding author: Yong-Jin Cho, Senior Researcher, Korea Food Research Institute, Baekhyun-dong, Bundang-ku, Songnam-si 463-420, Korea

ⓒ 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: May 31, 2000