Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 3
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- Pages.282-287
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- 1993
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- 0367-6293(pISSN)
Effect of Ethanol Concentration on Index Components and Physicochemical Characteristics of Cinnamon Extracts
에탄올의 농도가 계피추출액의 지표성분 및 품질특성에 미치는 영향
- Kim, Na-Mi (Korea Ginseng and Tobacco Research Institute) ;
- Yang, Jae-Won (Korea Ginseng and Tobacco Research Institute) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- Published : 1993.06.01
Abstract
The effect of ethanol concentration for extraction of cinnamon on chemical and physical properties of the extracts was investigated. The cinnamon was extracted at
에탄올의 농도를 달리하여 계피로부터 계피추출액을 얻고 이의 물리화학적 특성을 조사하였다. 계피를