Evaluation of Functional Properties of the Traditional Herbs in Korea

Lee, Sung-Ho; Kim, Jae-Keun; Kim, Sung-Wan; Kim, Yong-won; Choi, Yong-Hee; Kwon, Jung-Ho

doi:10.13050/foodengprog.2005.9.4.249

Food Eng. Prog. 2005; 9(4):249-261

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.4.249

Article

한국 자생 허브식물의 기능성 검색

이성호¹^,^*, 김재근¹, 김성완², 김용원², 최용희³, 권중호³

Evaluation of Functional Properties of the Traditional Herbs in Korea

Sung-Ho Lee¹^,^*, Jae-Keun Kim¹, Sung-Wan Kim², Yong-won Kim², Yong-Hee Choi³, Jung-Ho Kwon³

Author Information & Copyright ▼

¹계명문화대학 식품영양조리과

²계명문화대학 레저원예조경과

³경북대학교 식품공학과

¹Dept. of Food Nutrition & Cookery Keimyung College

²Dept. of Leisure, Horticulture & Landscape Architecture Keimyung College

³Dept. of Food Science & Technology Kyungpook National University

^*Corresponding author: Sung-Ho Lee, Assistant Professor, Dept. of Food Nutrition & Cookery, Keimyung College, Sindang dong, Dalseo-gu, Daegu, 704-703, Korea, Phone: 053-589-7824, Fax: 053-589-7821, E-mail: shl315@km-c.ac.kr

ⓒ Copyright 2005 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: Nov 30, 2005