The changes in firmness, Ca content and polygalacturonase and pectinesterase activities during Oyijangachi preparation

Lee, H.Y. . Department of Food Science and Technology; Jung, S.T.; Park, H.J. . Department of Food Engineering

The changes in firmness, Ca content and polygalacturonase and pectinesterase activities during Oyijangachi preparation

1995

Lee, H.Y. (Donga College, Youngam (Korea Republic). Department of Food Science and Technology) | Jung, S.T. | Park, H.J. (Mokpo National University, Muan (Korea Republic). Department of Food Engineering)

AGROVOC Keywords

calcio calcium concombre cucumbers enzymic activity fermented products firmeza firmness korea republic pectinesterasas pectinesterase pepino poligalacturonasa polygalacturonase procesamiento processing productos fermentados traitement

Bibliographic information

Published in

Journal of The Korean Society of Food and Nutrition (Korea Republic)

Volume 24 Issue 5 ISSN 0253-3154

Pagination

pp. 796-802

Other Subjects

Republica de corea; Fermete; Produit fermente; Republique de coree; Activite enzymatique; Actividad enzimatica

Language

Ko

Note

Summaries (En, Ko)

5 illus.; 1 table; 22 ref.

Type

Bibliography; Summary

In AGRIS since: 1996-08-15

Format: AGRIS AP

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The changes in firmness, Ca content and polygalacturonase and pectinesterase activities during Oyijangachi preparation

1995

AGROVOC Keywords

Bibliographic information