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KMID : 0380620060380030342
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 3 p.342 ~ p.347
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Engineering/Processing/Sensory Evaluation : Change of Physicochemical Characteristics of Korean Pear (Pyrus pyrifolia Nakai) Juice with Heat Treatment Conditions
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Hwang In-Guk
Woo Koan-Sik
Kim Tae-Myoung
Kim Dae-Joong
Yang Mi-Hi
Jeong Heon-Sang
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Abstract
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KEYWORD
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pear juice, heat treatment, polyphenol, plavonoid, antioxidative activity
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