Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 18 Issue 1
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- Pages.101-108
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- 1989
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Changes in Major Components of Japanese Apricot during Ripening
매실의 성숙중 주요성분의 변화
- Shim, Ki-Hwan (Dept. of Food Science and Technology, Gyeongsang National University) ;
- Sung, Nack-Kie (Dept. of Food Science and Technology, Gyeongsang National University) ;
- Choi, Jine-Shang (Dept. of Food Science and Technology, Gyeongsang National University) ;
- Kang, Kap-Suk (Dept. of Food Processing, Pusan Junior College)
- Published : 1989.03.01
Abstract
In order to determine optimal conditions for the preparation of Japanese apricot wine, the changes in major components were experimented during ripening. A weight was
비발효 매실주의 제조조건을 설정하기 위하여 매실의 성숙중 주요성분을 분석하였는 바, 매실의 중량은 6월 22일 전후에
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