Suppression of Browning of Green Tea by Extraction with Organic Acids

Mok, Chulkyoon

doi:10.13050/foodengprog.2002.6.3.215

Food Eng. Prog. 2002; 6(3):215-221

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.3.215

Article

유기산 추출에 의한 녹차의 갈변 역제

목젹균 ¹ ^, ^*

Suppression of Browning of Green Tea by Extraction with Organic Acids

Chulkyoon Mok ¹ ^, ^*

Author Information & Copyright ▼

¹경원대학교 식품생물공학과

¹Department of Food and Bioengineering, Kyungwon University

^*Corresponding author: Chulkyoon Mok, Department of Food and Bioengineering, Kyungwon U띠versity， San 65 Bokjeongdong, Sujeong-gu, Seongnam, Kyunggi-do, 461-701, Korea. Phone: +82-31-750-5403, Fax: +82-31-750-5273, E-mail: mokck@kyungwon.ac.kr

ⓒ Copyright 2002 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: Aug 31, 2002