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한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.3, 2018년, pp.287 - 294
김선회 (인천광역시 보건환경연구원 식의약연구부 약품분석과) , 김지형 (인천광역시 보건환경연구원 식의약연구부 약품분석과) , 엄선아 (인천광역시 보건환경연구원 식의약연구부 약품분석과) , 한영선 (인천광역시 보건환경연구원 식의약연구부 약품분석과) , 허명제 (인천광역시 보건환경연구원 식의약연구부 약품분석과)
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Purpose: This study examined the effects of aronia, beet and prickly pear powder on the properties of mul-kimchi made of turnip. Methods: Each turnip mul-kimchi was made by adding 0.2% aronia, beet or prickly pear powder. After a 24 hour fermentation process at
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