Journal of Ginseng Research
- 제23권2호
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- Pages.93-98
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- 1999
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- 1226-8453(pISSN)
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- 2093-4947(eISSN)
${\beta}-amylase$ 와 transglucosidase의 처리가 홍삼 extract의 품질에 미치는 영향
Effects of ${\beta}-amylase$ and Transglucosidase on the Qualities of Red Ginseng Extract
- Kim Na-Mi (Korean Ginseng and Tobacco Research Institute) ;
- Lee Jong-Soo (Department of Genetic Engineering, Pai Chai University) ;
- Lee Byung H. (Department of Food Science and Agricultural Chemistry, Macdonard Colleage of McGill University)
- 발행 : 1999.06.01
초록
홍삼 exoact를 첨가한 액상 제품에서의 침전 생성을 감소시키기 위하여 홍삼 exoact에
In order to evalulate the qualities of red ginseng extract and decrease precipitate fonnation in ginseng drink, red ginseng extract was hydrolized with