http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
박희전 ( Hee Jeon Park ),송지영 ( Ji Young Song ),채규서 ( Kyu Seo Chea ),이희권 ( Hee Kwon Lee ),최혜란 ( Heh Ran Choi ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.1
To promote the utilization of Rubus coreanus Miquel as a functional food, its physicochemical properties were examined during maturation and new beverage was developed based on the results of sugar content and acidity. The sugar content was ranged from 12-18 oBx and the acidity was 0.4 to 0.9%. This study showed that the optimal sugar content was 13-14 oBx and the acidity was 0.5-0.7% for developing Black raspberry beverage. Black raspberry beverage had higher contents of amino acid and mineral and greater antioxidant activity than orange and grape juices.