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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2000; 4(1):45-50

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.1.45

Article

대추슬의 저장중 향기성분의 변화

김지연1, 민용규1,*, 윤향식1
Flavor Changes of Daechusul during Storage
Ji-Yeon Kim1, Young-Kyoo Min1,*, Hyang-Sik Yoon1
1충북대학교 농과대학 식품공학과
1Department of Food Science and Technology, Chungbuk National University
*Corresponding author: Young-Kyoo Min, Department of Food Science and Technology, Chungbuk National University. Chongju-si 361-763, Korea (phone: 0431-261-2570)

ⓒ Copyright 2000 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: Feb 28, 2000