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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2007; 11(3):175-184

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.3.175

Article

국내산 3종 알로에의 부위별 화학적 성분특성에 관한 비교 연구

차태양1, 백진홍2, 이신영2,*
Comparative Study on Chemical Composition of Korean Aloes of Three Species According to Different Portions
Tae-Yang Cha1, Jin-Hong Baek2, Shin-Young Lee2,*
1주) 김정문 알로에 과화연구소
2강원대학교 생물공학과
1KJM Aloe R&D Center
2Department of Bioengineering and Technology, Kangwon National University
*Corresponding author: Shin-Young Lee, Department of Bioengineering and Technology, Kangwon National University, Chunchon 200-701, Korea. Phone: Fax: E-mail:

ⓒ Copyright 2007 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, 2007