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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2007; 11(4):330-332

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.4.330

Article

NMR에 의한 참깨의 수분 및 유지함량 측정

위혜원1, 정명수1,*
Measurement of Moisture and Fat Contents of Sesame Seed Using Nuclear Magnetic Resonance (NMR)
Hye-Won Wee1, Myong-Soo Chung1,*
1이화여자대학교 식품공학과
1Department of Food Science and Technology, Ewha Womans University
*Corresponding author: Myong-Soo Chung, Department of Food Science and Technology, Ewha Womans University, 11-1 Daehyun-dong, Seodaemun-gu, Seoul 120-750, Korea. Phone: , Fax: E-mail: mschung@ewha.ac.kr

ⓒ 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: Nov 30, 2007