Article
PDMS막과 DS-7막율 이용한 복숭아 향기성분의 투과 증발공정
송병섭1, 이준호2, 최용희1,*
A Pervaporation Technique for Peach Flavors Using the PDMS and DS-7 Membrane
Byoungsub-Song Song1, Jun-Ho Lee2, Yong-Hee Choi1,*
1Dept. of Food Science and Technology, Kyungpook National University, Taegu 702-701, Korea
2Div. of Food, Biological and Chemical Engineering, Taegu University, Kyungsan 712-714, Korea
*Corresponding author : Yong-Hee Choi, Department of Food Science and Technology, Kyungpook National University, 1370 Sankyuk-Dong, Daegu, 702-701, Republic of Korea. Phone: 053-950-5777
ⓒ Copyright 2002 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, 2002
