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전처리 조건에 따른 당근의 품질특성과 항산화 활성
Quality Characteristics and Antioxidant Activities of Carrots Based on Pretreatment Conditions 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.2, 2022년, pp.153 - 161  

최진희 (공주대학교 외식상품학과) ,  추지혜 (공주대학교 외식상품학과) ,  류혜숙 (상지대학교 식품영양학과)

Abstract AI-Helper 아이콘AI-Helper

This study was undertaken to examine the quality characteristics of nonblanched carrots (CON) and carrots blanched in distilled water, 2% NaCl water and 2% citric acid at 100℃ for 3 minutes. This moisture contents of CON was the highest at 85.91%, whereas NT had the lowest moisture at 83.92% ...

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표/그림 (5)

참고문헌 (41)

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