한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권3호
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- Pages.419-424
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- 1989
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- 0367-6293(pISSN)
간장 및 모델시스템에서 간장 갈색물질과 숯이 Aflatoxin $B_1$ 의 파괴에 미치는 영향
Effects of Browning Products and Charcoal on the Degradation of Aflatoxin B, in Korean Soy Sauce (Kanjang) and its Model System
- Park, Kun-Young (Department of Food Science and Nutrition, Pusan National University) ;
- Lee, Eun-Suk (Department of Food Science and Nutrition, Pusan National University) ;
- Moon, Suk-Hee (Department of Food Science and Nutrition, Pusan National University) ;
- Cheigh, Hong-Sik (Department of Food Science and Nutrition, Pusan National University)
- 발행 : 1989.06.01
초록
간장에서 분리한 갈색물질과 숯이 간장 및 그의 model system에서 aflatoxin
The effects of browning Products (BP) from Kanjang(soy sauce) and charcoal on the degradation of aflatoxin