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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2004; 8(2):105-110

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.2.105

Article

구기자 건조 및 물 추출 조건에 따른 성분 분석 비교 연구

김범준1, 이주찬2, 고경희3, 이철호1,*
Effects of Drying and Extraction Conditions on the Chemical Composition of Water Extract of Lycium chinense Miller
Peom-joon Kim1, Ju-chan Lee2, Kyung-hee Ko3, Cherl-ho Lee1,*
1고려대학교 생물공학과
2청양구기자시험장
3가톨릭대학교 식품영양학과
1Graduate School of Biotechnology, Korea University
2Chongyang Boxthorn Experiment Station
3Department of Food and Nutrition, Gatholic University
*Corresponding author: Cherl-ho Lee, Professor, Graduate School of Biotechnology, Korea University, Seoul 136-701, Republic of Korea. Phone: 02-3290-3414, Fax: 02-973-9332, E-mail: chlee@korea.ac.kr

ⓒ Copyright 2004 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, 2004