Effects of Roasting and Grating on Extraction of Omija (Schizandra chinensis Baillon)

Mok, Chulkyoon; Song, Kitae; Na, Youngjin; Park, Jong Hyun; Kwon, Young An; Lee, Seung Ju

doi:10.13050/foodengprog.2001.5.1.58

Food Eng. Prog. 2001; 5(1):58-63

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.1.58

Article

볶음 및 파쇄가 오미자 추출에 미치는 영향

목철균¹^,^*, 송기태¹, 나영진¹, 박종현¹, 권영안², 이숭주³

Effects of Roasting and Grating on Extraction of Omija (Schizandra chinensis Baillon)

Chulkyoon Mok¹^,^*, Kitae Song¹, Youngjin Na¹, Jong Hyun Park¹, Young An Kwon², Seung Ju Lee³

Author Information & Copyright ▼

¹경원대학교 식품생물공학과

²우석대학교 식품공학과

³동국대학교 식품공학과

¹Department of Food and Bioengineering, Kyungwon University

²Department of Food Science and Technology, Woosuk University

³Department of Food Science and Technology, Dongguk University

^*Corresponding author: Chulkyoon Mok, Department of Food and Bioengineering, Kyungwon University, San 65 Bokjeongdong, Sujeong-gu, Seongnam, Kyungi-do, 461-701, Korea. (phone) 031-750-5403

ⓒ Copyright 2001 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, 2001