한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권6호
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- Pages.760-765
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- 1989
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- 0367-6293(pISSN)
숙성에 의한 육두구(Myristica fragrans Houttuyn)의 향기성분 변화
Changes in the Volatile Flavor Components of Nutmeg(Myristica fragrans Houttuyn) during Aging
- Kim, Hyean-Wee (Ottogi Research Center) ;
- Huh, Kyung-Taek (Ottogi Research Center) ;
- Choi, Chun-Un (Ottogi Research Center)
- 발행 : 1989.12.01
초록
향미료 또는 착향료로서 서양요리에 주로 이용하는 육두구 (Nutmeg, Kernels of the fruits of Myristica fragrans Houttuyn)를
The change of volatile flavor components In nutmeg (Kernels of the fruits of Myristica fragrans Houttuyn) during aging at