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NTIS 바로가기원예과학기술지 = Korean journal of horticultural science & technology, v.29 no.4, 2011년, pp.311 - 316
최기영 (서울시립대학교 환경원예학과) , 이용범 (서울시립대학교 환경원예학과) , 조영열 (제주대학교 생명자원과학대학 원예환경전공)
This study aimed to determine the effect of EC (electrical conductivity) levels of nutrient solution in hydroponic culture on allyl-isothiocyanate (AITC) content within plant tissues, Vitamin C content and physiological responses in wasabi plant (Wasabia japonica M. 'Darma'). The 'Darma' was grown f...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
고추냉이 매운 맛의 주성분은? | 고추냉이의 독특한 매운 맛 성분은 생선회, 육류 등의 양념 조미 향신채소로 주로 이용되었으나 근래에는 술, 차, 아이스크림, 국수 등 다양한 식품 첨가제로도 활용하고 있다. 고추냉이 매운 맛의 주성분은 isothiocyanates(ITC)이며 이 중 allyl isothiocyanate (AITC)가 정유성분의 약 80%를 차지하며, 그 외 20여 종의 휘발성 성분이 확인되었다(Depree et al., 1999). | |
고추냉이란? | 고추냉이(Wasabia japonica Matsum)는 배추과에 속하는 다년생 숙근성 작물로 저온, 반음지성이다. 고추냉이의 독특한 매운 맛 성분은 생선회, 육류 등의 양념 조미 향신채소로 주로 이용되었으나 근래에는 술, 차, 아이스크림, 국수 등 다양한 식품 첨가제로도 활용하고 있다. | |
glucosinolates에 변화를 주는 요인은? | , 1999). 황과 질소를 함유한 배당체인 GLS는 2차 대사산물로 작물, 품종, 연령, 양분, 기후 조건, 재배 환경 등에 따라 다양하게 변화한다(Kinae et al., 2006; Rosa et al. |
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