Food Eng. Prog. 2002; 6(3):232-240
pISSN: 1226-4768, eISSN: 2288-1247
Article
치커리의 볶음처리에 따른 향기성분 변화
박채규1,*, 이재곤1, 전병선1, 김나미1, 심기환2
Changes of Volatile Flavor Components with Different Roasting Processes in Chicory Roots
Chae Kyu Park1,*, Jae Gon Lee1, Byeong Seon Jeon1, Na Mi Kim1, Ki Hwan Shim2
Author Information & Copyright ▼
*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