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金英嬉,李正秀,蘇三燮,陳甲德 嶺南大學校 環境問題硏究所 1989 環境硏究 Vol.8 No.2
Effect of water and ethanol extract of Rheum coreanum N. on changes of pH in different NaC1 concentration and temperature in Juicy Kimchi was investigated and then, compared with it to sodium benzoate. The following results were obtained. 1. Addition of 0.03% water and ethanol extract of Rheum coreanum N. to juicy Kimchi preserved above pH 4.0 in whole experimental period at 30℃. 2. Addition of 0.1% water extract of Rheum coreanum N. induced less pH changes than control and preserved above pH 4.5 after 7 day at 18℃. 3. It was observed that water estract of Rheum coreanum N. was greater than ethanol extract in preservative potency. 4. Preservative potency of 0.03% water extract of Rheum coreanum N. was superior to 0.1% sodium benzoate. 5. Addition of 0.03% water extract of Rheum coreanum N. prolonged the tasty period of juicy Kimchi, which was more effective than sodium benzoate.