한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제13권1호
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- Pages.59-65
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- 2000
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
신선초 김치 숙성 중 Chlorophyll 함량 및 휘발성 향기 성분의 변화
Changes in Chlorphyll Contents and Volatile Compounds of Angelica keiskei Kimchi during Fermentation
초록
Changes in the contents of volatiles and chlorphylls of Angelica keiskei Kimchi during fermentation were investigated. Total chlorphyll contents decreased gradually during the fermentatin period. Chlorphyll a decreased rapidly from 1.38 to 0.5