Preventive Nutrition and Food Science
- 제3권2호
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- Pages.119-122
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- 1998
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Volatile Flavor Components in Pumpking Vinegar
- Hur, Sung-Ho (Institute of Food and Environment Science , Dongeui Institute of Technology) ;
- Lee, Wonkoo (Pusan Institute of Health and Environment)
- 발행 : 1998.06.01
초록
Pumpkin venegar was produced using autoclaved pumpkin juice by fermenting with cetobacter starter and ethanol at the ratio of 4 % and 10% to the volume of pumpkin juice, respectivley. Fermentation was carried out at 2