Article
쿠르쿠민 안정성 유지를 위한 최적 포장조건 설정 연구
김영준1, 김현위1, 정명수2,3,*
Optimum Packaging Conditions for Maintaining Curcumin Stability
Young-Jun Kim1, Hyeon-Wee Kim1, Myong-Soo Chung2,3,*
2Department of Packaging, Yonsei University
3Institute of Functional Biomaterials and Biotechnology, Yonsei University
*Corresponding author: Myong-Soo Chung, Department of Packaging, Yonsei University, 234 Maeji-Ri, Heungeop-Myun, Wonju-Si, Gangwon-Do, 220-710, Korea, Phone: +82-33-760-2370, Fax: +82-33-760-2370, E-mail:
mschung@dragon.yonsei.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