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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(2):149-153

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.2.149

Article

초입계 이산화탄소를 이용한 마늘 alliins추출의 최적화

이은현1, 장규섭1,*, 권영안2, 이은미1
Optimization of the Alliins Extraction in the Garlic by Supercritical Carbon dioxide
Eun-Hyun Lee1, Kyu-Seob Chang1,*, Young-An Kwon2, Eun-mi Lee1
1충남대학교 식품공학과
2우석대학교 식품공학과
1Department of Food Science and Technology, Chungnam National University
2Department of Food Science and Technology, Woo-Suk University
*Corresponding author: Kyu-Seob Chang, Dept. of Food Science & Technology, Chungnam National University

ⓒ Copyright 1997 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, 1997