Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 6
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- Pages.760-765
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- 1989
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- 0367-6293(pISSN)
Changes in the Volatile Flavor Components of Nutmeg(Myristica fragrans Houttuyn) during Aging
숙성에 의한 육두구(Myristica fragrans Houttuyn)의 향기성분 변화
- Kim, Hyean-Wee (Ottogi Research Center) ;
- Huh, Kyung-Taek (Ottogi Research Center) ;
- Choi, Chun-Un (Ottogi Research Center)
- Published : 1989.12.01
Abstract
The change of volatile flavor components In nutmeg (Kernels of the fruits of Myristica fragrans Houttuyn) during aging at
향미료 또는 착향료로서 서양요리에 주로 이용하는 육두구 (Nutmeg, Kernels of the fruits of Myristica fragrans Houttuyn)를