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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2005; 9(4):249-261

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.4.249

Article

한국 자생 허브식물의 기능성 검색

이성호1,*, 김재근1, 김성완2, 김용원2, 최용희3, 권중호3
Evaluation of Functional Properties of the Traditional Herbs in Korea
Sung-Ho Lee1,*, Jae-Keun Kim1, Sung-Wan Kim2, Yong-won Kim2, Yong-Hee Choi3, Jung-Ho Kwon3
1계명문화대학 식품영양조리과
2계명문화대학 레저원예조경과
3경북대학교 식품공학과
1Dept. of Food Nutrition & Cookery Keimyung College
2Dept. of Leisure, Horticulture & Landscape Architecture Keimyung College
3Dept. of Food Science & Technology Kyungpook National University
*Corresponding author: Sung-Ho Lee, Assistant Professor, Dept. of Food Nutrition & Cookery, Keimyung College, Sindang dong, Dalseo-gu, Daegu, 704-703, Korea, Phone: 053-589-7824, Fax: 053-589-7821, E-mail: shl315@km-c.ac.kr

ⓒ Copyright 2005 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: Nov 30, 2005