한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제18권1호
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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)
매실의 성숙중 주요성분의 변화
Changes in Major Components of Japanese Apricot during Ripening
- 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)
- 발행 : 1989.03.01
초록
비발효 매실주의 제조조건을 설정하기 위하여 매실의 성숙중 주요성분을 분석하였는 바, 매실의 중량은 6월 22일 전후에
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
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