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이은숙,지윤정,이승은,김형돈,최재훈,강민혜,김금숙,최수지,장귀영,Lee, Eun Suk,Jee, Yun-jeong,Lee, Seung Eun,Kim, Hyung Don,Choi, Jehun,Kang, Min Hye,Kim, Geum Soog,Choi, Su Ji,Jang, Gwi Yeong 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.3
Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.
Effects of Aging Treatment on Quality Characteristics of Rehmanniae Radix Preparata
Gwi Yeong Jang(장귀영),Eun Suk Lee(이은숙),Yun Jeong Jee(지윤정),Je Hun Choi(최재훈),Seung Eun Lee(이승은),Hyung Don Kim(김형돈),Min Hye Kang(강민혜),Jong Won Han(한종원),Geum Soog Kim(김금숙),Su Ji Choi(최수지) 한국약용작물학회 2021 한국약용작물학회 학술대회논문집 Vol.2021 No.1