Effects of Drying and Extraction Conditions on the Chemical Composition of Water Extract of Lycium chinense Miller

Kim, Peom-joon; Lee, Ju-chan; Ko, Kyung-hee; Lee, Cherl-ho

doi:10.13050/foodengprog.2004.8.2.105

Food Eng. Prog. 2004; 8(2):105-110

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.2.105

Article

구기자 건조 및 물 추출 조건에 따른 성분 분석 비교 연구

김범준¹, 이주찬², 고경희³, 이철호¹^,^*

Effects of Drying and Extraction Conditions on the Chemical Composition of Water Extract of Lycium chinense Miller

Peom-joon Kim¹, Ju-chan Lee², Kyung-hee Ko³, Cherl-ho Lee¹^,^*

Author Information & Copyright ▼

¹고려대학교 생물공학과

²청양구기자시험장

³가톨릭대학교 식품영양학과

¹Graduate School of Biotechnology, Korea University

²Chongyang Boxthorn Experiment Station

³Department of Food and Nutrition, Gatholic University

^*Corresponding author: Cherl-ho Lee, Professor, Graduate School of Biotechnology, Korea University, Seoul 136-701, Republic of Korea. Phone: 02-3290-3414, Fax: 02-973-9332, E-mail: chlee@korea.ac.kr

ⓒ Copyright 2004 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, 2004