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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.37 no.1, 2024년, pp.30 - 39
이문희 (공주대학교 응용생명공학과) , 이지수 (공주대학교 식품공학과) , 양지원 (공주대학교 식품공학과) , 김인범 ((주)밤마을) , 박윤제 (공주대학교 식품공학과)
Black chestnut (BC) was obtained through aging of fresh chestnut (FC) at 80℃ for 15 days. Proximate and mineral compositions along with colors of FC and BC were evaluated. With aging, moisture contents decreased by 50%, whereas sugar contents, carbohydrate contents, and calories increased. Co...
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