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KMID : 0380620060380030369
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 3 p.369 ~ p.377
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Engineering/Processing/Sensory Evaluation : Characteriatics of Single Cell Suspension of Garlic, Red Pepper and Cucumber Prepared by Protopectin Hydrolytic Enzymes
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Baek Ku-Hyoun
Kim Sung-Soo
Lee young-Chun
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Abstract
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KEYWORD
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protopectinase, maceration, red pepper, capsaicin, single cell
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Listed journal information
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