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Quality Characteristics of Dolsan Leaf Mustard according to Various Blanching Conditions and Liquid Chromatography with Photodiode Array and Tandem Mass Spectrometry Analysis
다양한 데침조건에서 돌산갓의 이화학적 특성 및 LC-PDA/MS/MS 분석
2016
KSBB Journal
다양한 데침조건에서 돌산갓의 이화학적 특성 및 LC-PDA/MS/MS 분석
This study aims to examine the optimum blanching conditions as a pretreatment condition to improve the storage stability of Dolsan leaf mustard pickle. The effects of the blan-ching temperature and time were investigated at a temperature range of 80-100 o C. Sampling was done for 1 month after a 5 days interval. The L value of the Dolsan leaf mustard was found to be the highest at 80 o C. The cutting force increased as the blanching temperature increased. The tensile strength decreased at 95 o
doi:10.7841/ksbbj.2016.31.1.20
fatcat:7wstkgimy5emzjqfp572orhuka