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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2008; 12(3):176-181

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.3.176

Article

수용성 토코페롤 에스테르의 개발

이은현1, 김은미2, 이경행3, 장규섭2,*
Development of Water-Soluble Tocopherol Ester
Eun-Hyun Lee1, Eun-Mi Kim2, Kyong-Haeng Lee3, Kyu-Seob Chang2,*
1(주)일신웰스
2충남대학교 식품공학과
3충주대학교 식품생명공학과
1Ilshin Wells Co., Ltd.
2Department of Food Science and Technology, Chungnam National University
3Devision of Food and Biotechnology, Chungju National University
*Corresponding author: Kyu-Seob Chang, Department of Food Science and Technology, Chungnam National University, 220 Gung-dong, Yuseong-gu, Daejon 305-764, Korea. Tel: 82-42-821-6727; Fax: 82-42-821-8897, E-mail: changks@cnu.ac.kr

ⓒ Copyright 2008 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, 2008