Article
볶음 및 파쇄가 오미자 추출에 미치는 영향
목철균1,*, 송기태1, 나영진1, 박종현1, 권영안2, 이숭주3
Effects of Roasting and Grating on Extraction of Omija (Schizandra chinensis Baillon)
Chulkyoon Mok1,*, Kitae Song1, Youngjin Na1, Jong Hyun Park1, Young An Kwon2, Seung Ju Lee3
1Department of Food and Bioengineering, Kyungwon University
2Department of Food Science and Technology, Woosuk University
3Department of Food Science and Technology, Dongguk University
*Corresponding author: Chulkyoon Mok, Department of Food and Bioengineering, Kyungwon University, San 65 Bokjeongdong, Sujeong-gu, Seongnam, Kyungi-do, 461-701, Korea. (phone) 031-750-5403
ⓒ Copyright 2001 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, 2001
