한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제10권2호
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- Pages.89-95
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- 1995
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
품종별 한국산 감자 슬라이스의 냉장 중 Polyphenol oxidase, 페놀함량 및 갈변정도의 변화
Changes in Polyphenol Oxidase Activity, Phenol Concentration and Browning Degree of Potato Slices with Different Cultivars during Cold Storage
- Chung, Hyoun-Mi (Department of Home Economics, College of Education, Korea University) ;
- Lee, Gui-Ju (Department of Home Economics, College of Education, Korea University)
- 발행 : 1995.05.30
초록
Three potato cultivars, Sumi,Daejima and Namjak, were prepared as slices. They were dipped in distilled water for 20 seconds. The potato slices were packed in polyethylene bags and stored at
키워드