Article
반응표면분석법을 이용한 감초의 유용성분 열수추출공정 최적화
전주영1, 하선용1, 김윤지1, 이지은1, 최용희1,*
Optimization of the Hot-Water Extraction Process of Functional Components from Glycyrrhiza uralensis Using a Response Surface Methodology
Ju-Yeong Jeon1, Sun-Yeong Ha1, Yun-Ji Kim1, Ji-Eun Lee1, Yong-Hee Choi1,*
1Department of Food Science and Technology, Kyungpook National University
*Corresponding author: Yong-Hee Choi, Professor, Department of Food Science and Technology, Kyungpook National University, 1370 Sankyukdong, Bukgu, Daegu 702-701, Republic of Korea. Tel: +82-53-950-5777; Fax: +82-53-950-6772, E-mail:
yhechoi@knu.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: Nov 30, 2008
