- Volume 43 Issue 8
본 연구에서는 으름 열매를 각각 0, 1, 3, 5 및 7%를 첨가하여 2단계 발효한 으름 열매 식초의 발효 중 이화학적 특성과 항산화 활성에 대하여 조사하였다. 식초의 이화학적 특성은 pH, 총산, 알코올, 총당, 아미노산으로 평가하였고, 항산화 활성은
Akebia quinata;vinegar;quality characteristics;antioxidant activities
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- Interventions for treatment and/or prevention of alcohol hangover: Systematic review vol.32, pp.5, 2017, https://doi.org/10.1002/hup.2600
- Optimization of the Acetic Acid Fermentation for Aronia Vinegar using Response Surface Methodology vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.792
- Quality Characteristics of Vinegar Added with Different Levels of Black Garlic vol.32, pp.1, 2016, https://doi.org/10.9724/kfcs.2016.32.1.16
- Physicochemical Characteristics and Antioxidant Activity of Bracken (Pteridium aquilinum Kuhn) in Namhae vol.31, pp.3, 2015, https://doi.org/10.9724/kfcs.2015.31.3.288
- Antitumor and Free Radical-Scavenging Activities of Various Extract Fractions of Fruits and Leaves from Prunus mume vol.44, pp.8, 2015, https://doi.org/10.3746/jkfn.2015.44.8.1137
- Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties vol.22, pp.8, 2017, https://doi.org/10.3390/molecules22081313
- Comparative study of submerged and surface culture acetification process for orange vinegar 2017, https://doi.org/10.1002/jsfa.8554
연구 과제 주관 기관 : 농림수산식품기술기획평가원