한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권2호
- /
- Pages.205-212
- /
- 1988
- /
- 0367-6293(pISSN)
마늘의 성분조성(成分組成)과 내한성(耐寒性) 연구(硏究)
Physico-Chemical Characteristics of Components and Their Effects on Freezing Point Depression of Garlic Bulbs
- Park, Moo-Hyun (Food Research Institute/AFMC) ;
- Kim, Jun-Pyong (Department of Food Science and Technology, Chung Ang University) ;
- Kwon, Dong-Jin (Food Research Institute/AFMC)
- 발행 : 1988.04.01
초록
마늘의 영하온도에서 저장시 나타나는 내한성(耐寒性)의 원인규명을 위하여 인편의 성분조성이 빙점 강하에 미치는 영향에 대하여 시험하였다. 생체(生體)마늘의 성분조성의 특징은 가용성고형분이
The effect of physicochemical characteristics on the freezing point depression of garlic bulb was studied to examine the reasons of cryoprotectivity in garlic bulb stored at subzero temperature. The composition of fresh garlic was characterized by having high soluble solids(