Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.
Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2003; 7(3):165-173

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2003.7.3.165

Article

Cacao Mass 가공 중 페놀 화합물의 성분조성 변화와 항산화 할성

이정숙1, 권익부2, 이신영3,*
Change of Phenolic Compounds and Its Antioxidant Activity in Cacao Products during Cacao Mass Processing
Jung-Suk Lee1, Ik-Boo Kwon2, Shin-Young Lee3,*
1(주) 일화연구소
2롯데중앙연구소
3강원대학교 바이오산업공학부
1Ilwha Co. Ltd
2Lotte Group R & D Center
3School of Biotechnology and Bioengineering, Kangwon National University
*Corresponding author: Shin-Young Lee, School of Biotechnology and Bioengineering, Kangwon National University, Chuncheon 200-701, Korea. Phone: 033-250-6273, Fax: 033-243-6350, E-mail: sylee@kangwon.ac.kr

ⓒ Copyright 2003 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: Aug 31, 2003