오미자추출액/포도과즙 혼합 즉석 추출차의 품질 특성

목철균¹^,^*

Quality Characteristics of Instant Tea Prepared from Spray-dried Omija (Schizandra chinensis Baillon) Extract/Grape Juice Mixture

Chulkyoon Mok¹^,^*

¹경원대학교 식품생물공학과

¹Department of Food and Bioengineering, Kyungwon University

^*Corresponding author: Chulkyoon Mok, Department of Food and Bioengineering, Kyungwon University, San 65 Bokjeongdong, Sujeong-gu, Seongnam, Gyeonggi-do, 461-701, Korea, Phone: 82-31-750-5403, Fax: 82-31-750-5273, E-mail: mokck@kyungwon.ac.kr

ⓒ Copyright 2005 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2005