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저장기간에 따른 마(Dioscorea batatas)를 첨가하여 만든 김치의 품질 특성
Quality Characteristics of Kimchi Prepared with Dioscorea batatas 원문보기

Family and environment research : fer, v.59 no.2, 2021년, pp.275 - 286  

양경미 (대구한의대학교 한방식품조리영양학부) ,  공현주 (대구한의대학교 한방식품조리영양학부) ,  권지은 (대구한의대학교 한방식품조리영양학부) ,  윤인정 (대구공업대학교 호텔외식조리계열)

Abstract ▼ AI-Helper 아이콘AI-Helper

In this study, we produced kimchi with cooked Dioscorea batatas yam based on the its outstanding nutritional value, biological activity, and pharmacological action. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, and ...

주제어

#Dioscorea batatas   #kimchi   #fermentation   #quality characteristics  

참고문헌 (48)

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