The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 13 Issue 1
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- Pages.59-65
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- 2000
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Changes in Chlorphyll Contents and Volatile Compounds of Angelica keiskei Kimchi during Fermentation
신선초 김치 숙성 중 Chlorophyll 함량 및 휘발성 향기 성분의 변화
Abstract
Changes in the contents of volatiles and chlorphylls of Angelica keiskei Kimchi during fermentation were investigated. Total chlorphyll contents decreased gradually during the fermentatin period. Chlorphyll a decreased rapidly from 1.38 to 0.5