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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.2, 2022년, pp.141 - 146
임상휘 (제주대학교 식물자원환경전공) , 김경철 (제주대학교 식물자원환경전공) , 김주성 (제주대학교 식물자원환경전공)
This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPP...
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