Article

치커리의 볶음처리에 따른 향기성분 변화

박채규1,*, 이재곤1, 전병선1, 김나미1, 심기환2
Chae Kyu Park1,*, Jae Gon Lee1, Byeong Seon Jeon1, Na Mi Kim1, Ki Hwan Shim2
Author Information & Copyright
1KT&G 중앙연구원
2경상대학교 식품공학과
1KT&G Central Research Institute
2Dept. of Food Science and Technology, Gyeongsang National University
*Corresponding author: Chae Kyu Park, KT&G Central Research Institute, 302 Shinsung-Dong, Yusung-Gu, Daejeon, 305-345, Republic of Korea. Phone: +82-42-866-5423, Fax: +82-42-866-5419, E-mail: ckpark@gtr.kgtri.re.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