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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
Volume 24 Issue 5 ISSN 0253-3154
Pagination
pp. 796-802
Other Subjects
Fermete; Activite enzymatique; Produit fermente; Republique de coree; Actividad enzimatica; Republica de corea
Language
Korean
Note
Summaries (En, Ko)
5 illus.; 1 table; 22 ref.
Type
Bibliography; Summary
1996-08-15
AGRIS AP
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