Effect of Artmisia asiatica Nakai extract on the flavor of Chung-kuk-jang

Park, Won-Jong; Park, Hee-Yong; Yoo, Jae-He; Rhee, Moon-Soo

doi:10.13050/foodengprog.2001.5.2.115

Food Eng. Prog. 2001; 5(2):115-124

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.2.115

Article

쑥(Artmisia asiatica Nakai) 추출물이 청국장 Flavor에 미치는 영향

박원종¹^,^*, 박희용¹, 유재희², 이문수³

Effect of Artmisia asiatica Nakai extract on the flavor of Chung-kuk-jang

Won-Jong Park¹^,^*, Hee-Yong Park¹, Jae-He Yoo², Moon-Soo Rhee³

Author Information & Copyright ▼

¹공주대학교 산업과학대학

²건국대학교 농생명과학대학

³한국인삼연초연구원

¹Industrial college, Kongiu National University

²Dept. of Appl. Biol & Chem., Kunkuk University

³Kor. Ginseng & Tobacco Res. Institute

^*Corresponding author: Won-jong, Park Industrial college, Kongju National University 527 Yeasan, Chungnam, 340-800, Korea

ⓒ 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: May 31, 2001