Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 3
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- Pages.214-219
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- 1993
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- 0367-6293(pISSN)
Isolation of Antioxidative Substances from Browning Reaction Product Obtained from L-Ascorbic Acid Solution
L-Ascorbic acid 갈변반응물질 중 항산화성물질의 분리
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You, Byeong-Jin
(Department of Foods Science, Kangreung National University)
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유병진
(강릉대학교 식품과학과)
- Published : 1993.06.01
Abstract
Properties of the antioxidative fraction isolated from browning reaction product (BRP) that were obtained from 2 M L-ascorbic acid (AsA) solution (adjusted to pH 7.0) by heating for 25 hrs at
pH7.0으로 조절한 2M의 AsA 용액을
Keywords