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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(2):115-124

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.2.115

Article

쑥(Artmisia asiatica Nakai) 추출물이 청국장 Flavor에 미치는 영향

박원종1,*, 박희용1, 유재희2, 이문수3
Effect of Artmisia asiatica Nakai extract on the flavor of Chung-kuk-jang
Won-Jong Park1,*, Hee-Yong Park1, Jae-He Yoo2, Moon-Soo Rhee3
1공주대학교 산업과학대학
2건국대학교 농생명과학대학
3한국인삼연초연구원
1Industrial college, Kongiu National University
2Dept. of Appl. Biol & Chem., Kunkuk University
3Kor. Ginseng & Tobacco Res. Institute
*Corresponding author: Won-jong, Park Industrial college, Kongju National University 527 Yeasan, Chungnam, 340-800, Korea

ⓒ 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: May 31, 2001