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. 2005; 9(4):268-275

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.4.268

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,*
1오뚜기 중양연구소
2연세대학교 패키징학과
3연세대학교 생리활성소재연구소
1Ottogi Research Center
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