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- W2140367195 abstract "Here we studied the changes on quality characteristics of Dongchimi by supercritical carbon dioxide to manufacture Dongchimi of high quality. There were no distinctive changes of acidity, pH, color difference, free sugar and organic acid of the Dongchimi treated with supercritical CO₂, compared to the control. The content of vitamin C in Dongchimi, which was treated with supercritical CO₂ (at 25 ㎫, 35℃) was 0.826 ㎎/mL, and was similar to that of 0.1 ㎫. Unpleasant volatile compounds such as dimethyl disulfide, metyl trisulfide and methyl propyl disulfide in Dongchimi were decreased by supercritical CO₂; also, treatment of supercritical CO₂ was useful to improve flavor of Dongchimi. Polygalacturonase activity was decreased 40.3% after supercritical carbon dioxide treatment at 25 ㎫ and 55℃." @default.
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- W2140367195 date "2008-10-01" @default.
- W2140367195 modified "2023-09-28" @default.
- W2140367195 title "초임계 이산화탄소를 이용한 살균방법이 동치미의 품질에 미치는 영향" @default.
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