Food Science and Preservation (한국식품저장유통학회지)
- Volume 7 Issue 2
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- Pages.145-149
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- 2000
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Changes in the Keeping Quality of Strawberry and Cucumber treated with Korean Medical Herb Extracts
대황 및 황련 추출물을 처리한 딸기 및 오이의 저장중 품질 변화
- Park, Woo-Po (Division of Food Science, Masan College) ;
- Chung, Sun-Kyung (Department of Food Science and Technology, Gyeongsang National University) ;
- Cho, Sung-Hwan (Department of Food Science and Technology, Gyeongsang National University)
- Published : 2000.06.01
Abstract
Strawberry and cucumber were dipped with Korean medical herb extracts such as Rheum palmatum L. and Coptis chinensis Franch. to maintain the keeping quality during storage at 5