KR101743079B1 - Composition for shelf-life extension of fresh-cut leaf vegetable or fresh-cut fruit vegetable and the shelf-life extension method of fresh-cut leaf vegetable or fresh-cut fruit vegetable using the same - Google Patents
Composition for shelf-life extension of fresh-cut leaf vegetable or fresh-cut fruit vegetable and the shelf-life extension method of fresh-cut leaf vegetable or fresh-cut fruit vegetable using the same Download PDFInfo
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- KR101743079B1 KR101743079B1 KR1020150046827A KR20150046827A KR101743079B1 KR 101743079 B1 KR101743079 B1 KR 101743079B1 KR 1020150046827 A KR1020150046827 A KR 1020150046827A KR 20150046827 A KR20150046827 A KR 20150046827A KR 101743079 B1 KR101743079 B1 KR 101743079B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
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Abstract
The present invention relates to a composition for keeping freshly picked leafy vegetables or fruit and vegetables, and a method for maintaining a freshly picked leafy vegetables or fruit and vegetables using the same.
The present invention is characterized by comprising a propolis solution as an active ingredient in a composition for holding freshly picked leaf vegetables or fruit vegetables.
According to the present invention, the shelf life of the fresh-cut leaf vegetables or fruit-vegetables is extended, and the fresh-cut leaf vegetables or fruit vegetables are commercialized in a state of being washed with water, so that they can be consumed immediately and consumers can easily take a leafy vegetables or fruit- .
Description
The present invention relates to a composition for keeping freshly picked leafy vegetables or fruit vegetables and a method for maintaining freshly picked leafy vegetables or fruit vegetables using the same. More particularly, the present invention relates to a method for preserving freshly picked leafy vegetables or fruit vegetables using long- The present invention relates to a composition for maintaining a line, and a method for maintaining long-term lineage of fresh-leafy vegetables or fruit vegetables using the same.
Leafy vegetables (leaf vegetables), such as cabbage, lettuce, spinach, etc., are collectively referred to as leaves and are also called leaf-stem vegetables.
In addition, fruits and vegetables (fruit, vegetable) is a term that refers to the whole of the vegetables that make the fruit food, also called the fruit vegetables.
These leafy vegetables or fruit vegetables are cheaper than other vegetables because they are less soft and chewable, and they are used for reproductive purposes. However, they deteriorate in shelfability due to rapid deterioration of commerciality such as fading or decaying. Especially, fresh leaf vegetables or fruit vegetables which are made to be easily ingested by consumers in a fresh state are not stored as raw materials but are processed after being subjected to pretreatment (washing, refinement, etc.) for easy eating, There is a problem that arises.
Therefore, there are four requirements for long - term storage of leaf vegetables or fruit vegetables. Firstly, proper respiration is inhibited, second is water evaporation inhibition, third is microorganism - induced decay, and fourth is surface shock mitigation. Recently, studies on improving the storage stability of leafy vegetables or fruit vegetables have been actively carried out by resolving these storage requirements. As related technologies, Korean patent application No. 1975-0000587 (method of maintaining agricultural products), Korean patent application Japanese Patent Application Laid-Open No. 1988-0005504 (Method of Storing Fruit and Vegetables) and Korean Patent Application No. 10-2005-0010468 (Method of Preserving Leaf Vegetables).
However, since the above-described conventional techniques require the use of a specific packaging material, there is a fear that an expensive cost may be added, and a separate packaging processing operation is added, thereby complicating the manufacturing process.
It is an object of the present invention to provide a composition for the maintenance of freshly picked leafy vegetables or fruit vegetables which can easily extend the shelf life of fresh leafy vegetables or fruit and vegetables, and a method for maintaining freshly picked leafy vegetables or fruit vegetables using the same .
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.
In order to accomplish the above object, the present invention provides a composition for keeping freshly picked leafy vegetables or fruit vegetables as an active ingredient.
At this time, in the case of the composition for retaining freshly picked leafy vegetables, the propolis solution is contained in an amount of 0.01 to 0.1% by weight based on the total weight of the composition, more preferably 0.1% .
In addition, in the case of the composition for holding the freshly picked fruit and vegetables, the propolis solution is contained in an amount of 0.01 to 1% by weight based on the total weight of the composition, more preferably 0.1% .
The fresh-leaf vegetables are characterized by being any one of lettuce, cabbage, lettuce, spinach, broccoli, cucumber and sesame leaves. The fresh-cut fruits and vegetables are characterized by being tomato, tomato, eggplant or cucumber.
In another aspect of the present invention, there is provided a method for maintaining a freshly picked leafy vegetables or fruit and vegetables in a line, comprising the steps of: mixing a propolis solution with water to prepare a composition for holding a freshly harvested leafy vegetables or fruit vegetables; And a third step of dewatering the freshly harvested leaf vegetables or fruits and vegetables and then refrigerating the freshly harvested leaf vegetables or freshly harvested leaf vegetables or vegetables, It is characterized by long-term storage of fruit and vegetables.
According to the present invention, since the shelf life of the fresh-cut leaf vegetables or fruit vegetables is extended, even if the fresh vegetables are commercialized in the state where the leaf vegetables or the fruit vegetables are washed or chopped, the fresh vegetables can be easily consumed do.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a method for maintaining a long-term lineage of fresh-cut leafy vegetables or fruit vegetables according to the present invention.
FIG. 2 is a view showing a state where a composition for leading-edge preparation of the present invention is treated on a fresh-cut lettuce by concentration and then stored at room temperature.
FIG. 3 is a view showing a state where the composition for line maintenance according to the present invention is processed for each concentration on a fresh-cut lettuce and then stored in a refrigerated state.
FIG. 4 is a graph showing the results of measuring the hardness of fresh-cut leave lettuce after treating the composition for line maintenance according to the present invention by concentration, storing it for 3 days in a refrigerator, and measuring the hardness thereof.
FIG. 5 is a graph showing the results of freshness-preserving compositions of the present invention treated with fresh-cut tomatoes at various concentrations, preserved for 12 days in a refrigerator, and then checked for their freshness.
6 is a graph showing changes in the shape of the fresh-cut perilla leaf according to the storage temperature and time after treatment of the composition for line maintenance according to the present invention on fresh-cut perilla leaf.
FIG. 7 is a graph showing the results of measuring the hardness of fresh-cut perilla leaf after treating the composition for line maintenance according to the present invention by concentration, storing it for 3 days in a refrigerator, and measuring the hardness thereof.
FIG. 8 is a graph showing changes in shape of fresh-lettuce lettuce treated with the composition for lead-keeping according to the present invention by storage period.
FIG. 9 is a graph showing the results of measuring the hardness of fresh-cut lettuce after treating the composition for line maintenance according to the present invention by concentration, storing the composition for 3 days in a refrigerator, and measuring the hardness thereof.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, the same components are denoted by the same reference symbols whenever possible. In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail.
The present invention is characterized in that it provides a composition for keeping freshly picked leafy vegetables or fruit or vegetables in a good condition, wherein the composition contains a propolis solution as an active ingredient.
Propolis is a substance made by mixing beeswax with saliva secreted by a bee collecting resin from plants. It is made of vegetable resin, wax, essential oil, pollen, flavonoid and other organic substances and minerals .
These main functions of propolis are various physiological activities such as antibacterial and anti-inflammatory action, analgesic and narcotic action, immune action, antioxidative action, antiviral action, anti-cancer action, anti-HIV and anti- , Which is reported to be caused by flavonoids, which are phenolic compounds derived from the contained plants.
Accordingly, the inventors of the present invention have studied the propolis showing the above-mentioned efficacy several times by using it for the purpose of maintaining the long-term line of fresh vegetables, leafy vegetables or fruit and vegetables for the purpose of the present invention. (The application concentration and leading sustainable manufacturing steps).
Fig. 1 is a view showing a method of maintaining a long-term line of fresh vegetables with leaf vegetables or fruit vegetables of the present invention.
First, the step of preparing the composition for retaining lead of the present invention (S1O). In this step, water and a propolis solution are mixed to produce a composition for retaining the composition.
In detail, in order for consumers to produce freshly picked leaf vegetables or fruit vegetables that can be consumed immediately after purchase, leaf vegetables or fruit vegetables harvested before packaging must be washed for removing impurities, and they must be immediately ingested. The leafy vegetables must also go through the finishing process. However, in the case of leaf vegetables or fruit vegetables that have undergone the above-described washing process or refinement process, if the product is processed through the packaging process, it may be decayed due to the residual moisture or the surface exposed to the air due to the three- There is a problem that much browning occurs. Accordingly, the inventors of the present invention have conducted several studies to find out a method for enabling the long-term maintenance of leaf vegetables or fruit vegetables that have been subjected to water washing or refinement.
The propolis solution contains propolis at a concentration of 10 to 25% by weight based on the total weight of the propolis solution. When the propolis concentration is less than 10% by weight, the amount of the propolis contained in the solution When the content of propolis is more than 25% by weight, the content of propolis contained in the solution is too high and it may not be fully dissolved. Therefore, the present invention can be applied to leaf vegetables or fruit vegetables If left untreated, the residues of propolis may reduce the texture of consumers.
In addition, in the case of the composition for retaining freshly picked leafy vegetables, the propolis solution is contained in an amount of 0.01 to 0.1% by weight based on the total weight of the composition, more preferably 0.1% .
As shown in FIGS. 3, 4 and 6 to 9, when the propolis solution is less than 0.01% by weight based on the total weight of the composition, the content of the propolis solution contained in the composition for retaining lead is too small, The browning of the leaf vegetables or the drying phenomenon due to the exposure to the long-term air can not be maintained, and when the content is more than 0.1% by weight, the content of the propolis solution contained in the composition for retaining the lead is too much, It was confirmed that browning by the polis solution occurred and it was not possible to maintain the long - term lineage of the fresh - cut leaf vegetables.
In addition, in the case of the composition for holding the freshly picked fruit and vegetables, the propolis solution is contained in an amount of 0.01 to 1% by weight based on the total weight of the composition, more preferably 0.1% .
As shown in FIG. 5, when the propolis solution is less than 0.01% by weight based on the total weight of the composition, the content of the propolis solution contained in the composition for retaining the lead is too small, It can not be maintained, and when it is contained more than 1% by weight, it is difficult to expect a synergistic effect according to the excess content.
Next, the fresh part is dipped into the composition for maintaining lines (step S20). In this step, leaf vegetables or fruit vegetables are washed or sifted to prepare fresh leaves as leaf vegetables or fruit vegetables, and the leaves are dipped in the composition for maintaining lines. Or coated on the surface, thereby preventing browning and preventing oxidation, thereby enabling long-term maintenance and storage.
More specifically, any one of lettuce, Chinese cabbage, lettuce, spinach, broccoli, shallow leaves and sesame leaves is used as the fresh-cut leafy vegetables, and tomatoes, drop tomatoes, branches and cucumber These leafy vegetables or fruit vegetables are less soft and soft than other vegetables and can not be soaked for a long time.
Thus, when the composition is immersed in the composition for retaining the line, the fresh-leafy vegetables or fruit vegetables are best suited to maintain the original leaves without immersion for 1 to 10 minutes at room temperature (20 to 25 ° C).
Then, fresh-cut leaf vegetables or fruit and vegetables which can be maintained in the long-term are produced (S30). In this step, the freshly dipped leaves are dried and dehydrated after removing leaf vegetables or fruit vegetables, and then stored in the refrigerator, so that the fresh leaves can be maintained for long-term maintenance of leaf vegetables or fruit vegetables.
As shown in FIGS. 2 and 3, since the refrigeration is a necessary process, the present invention maintains a long-term leading edge of leaf vegetables or fruit vegetables through a dipping process. Therefore, even if the fresh leaves are subjected to a dehydration process, The cause of the decay may be caused by the water remaining in the surface layer, which makes it difficult to maintain the long-term line. When freshly cut leaf vegetables or vegetable fruits are dipped in the line-preserving composition, they must be refrigerated after being dewatered. In case of refrigerated storage, the fresh-leaf vegetables can be stored for up to 6
Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.
<
Example
1> for retaining the
1 kg of propolis was dissolved in 3.5 L of 80% alcohol to prepare a solution.
The solution was then filtered and concentrated to prepare a final propolis solution to match with a solution containing 19% propolis in propolis (as determined by propolis meter, 36 brix).
0.01 ml of the propolis solution thus prepared and 100 ml of water were mixed to prepare a
<
Example
2> For the maintenance of the
As the propolis solution, the propolis solution prepared in Example 1 was prepared.
0.1 ml of the propolis solution and 100 ml of water were mixed to prepare a
<
Example
3> For maintenance of the
As the propolis solution, the propolis solution prepared in Example 1 was prepared.
1 ml of the propolis solution and 100 ml of water were mixed to prepare a
< Example 4> The long-term retention of the present invention is possible Fresh side Lettuce production
The compositions for retaining the lead prepared in Examples 1 and 2 were prepared for each concentration.
Then, each of the lettuce washed and washed three times in the prepared composition for line maintenance was immersed at room temperature (23 ° C) for 5 minutes, taken out and dehydrated within 1 minute, and then stored in a refrigerator (4 ° C) Freshly prepared lettuce.
< Example 5> The long-term retention of the present invention is possible Fresh side Lettuce production
The compositions for retaining the lead prepared in Examples 1 and 2 were prepared for each concentration.
Then, lettuce washed with the above prepared composition for line maintenance was immersed for 5 minutes at room temperature (23 ° C), taken out and dehydrated within 1 minute, and stored in a refrigerator (4 ° C) Fresh lettuce lettuce was prepared.
< Example 6> The long-term retention of the present invention is possible Fresh side Sesame leaf manufacturing
The compositions for retaining the lead prepared in Examples 1 and 2 were prepared for each concentration.
Then, each of the leaf leaves washed with water was added to the prepared composition for line maintenance, and the mixture was immersed at room temperature (23 ° C) for 5 minutes, taken out and dewatered for 1 minute and then stored in the refrigerator (4 ° C) Freshly rounded sesame leaves were prepared.
< Example 7> It is possible to maintain the long- Fresh side Bell tomato production
The compositions for retaining the lead prepared in Examples 1 to 3 were prepared for each concentration.
Then, freshly cut and dipped tomatoes washed with the above prepared composition for line maintenance were each immersed in a room temperature (23 ° C) for 5 minutes, taken out and dehydrated within 1 minute and stored in a refrigerator (4 ° C) Fresh tomato leaves were prepared.
< Experimental Example 1> Fresh side Check the lettuce storage stability
1. Experimental Method
This experiment was carried out to apply to fresh lettuce lettuce using propolis. The composition was prepared by mixing water and propolis at various concentrations, and then the freshly cut pieces of fresh lettuce were dipped in water for 5 minutes, taken out, dehydrated within 1 minute, ℃) or refrigerated (4 ℃), and the state of the fresh-pickled lettuce corresponding to this experiment was checked by period.
2. Experimental results
As a result of the above experiment, as shown in FIG. 2, the browning and cloudiness of the untreated fruits became worse with the lapse of storage time at room temperature, and browning and cloudiness were the least when the propolis concentration was 0.1 wt%. However, when the concentration of propolis was increased to 1% by weight, it was confirmed that the browning phenomenon and the cloudiness phenomenon became more severe than 0.1% by weight.
In contrast, as shown in FIG. 3, browning was observed in the untreated after 3 days in the refrigerated storage, but browning did not occur in the experimental group treated with low concentration of propolis. In the test group treated with 1% by weight of propolis, browning tended to occur immediately after washing with water.
However, browning did not occur at the cutting site even after 6 days of propolis treatment at the 0.01 wt% and 0.1 wt% treatments.
< Experimental Example 2> After treatment with propolis solution Fresh side Sensory evaluation of lettuce
After 6 days of treatment with propolis solution concentration, sensory evaluation was carried out on fresh lettuce leaves of each concentration.
Sensory evaluation was carried out by the freshness, browning, and taste of fresh lettuce lettuce. The sensory evaluation was carried out by selecting 50 male and female adults aged 10 to 50 years, taking age and gender into account.
The sensory test was evaluated by visual observation of freshness and color, using 5 - point scoring method. The results are shown in Table 1 below.
* Freshness; 5 (very good), 4 (slightly better), 3 (moderate)
* Browning: 1 (little browning), 2 (slightly browning), 3 (medium), 4 (little browning)
* Taste: 5 (fresh taste), 4 (fragrance slightly reduced)
As a result of the sensory evaluation of the above table 1, in the case of fresh lettuce which had been refrigerated for 6 days after propolis treatment, freshness was not changed and browning did not occur in 0.01-0.1 wt% of propolis solution treated with propolis solution. There was no difference from the taste before processing.
However, when the treatment concentration of propolis was high (more than 1% by weight), lettuce had rather browning phenomenon and decreased freshness.
< Experimental Example 3> Fresh side Check the hardness of lettuce
1. Experimental Method
Hardness was measured with a hardness tester, and 5 pieces of lettuce were stored for 3 days.
2. Experimental results
As a result, as shown in Fig. 4, the hardness of lettuce treated with propolis showed the most excellent value (20N) at a propolis concentration of 0.1 wt%.
< Experimental Example 4> Fresh side Check freshness of the drop tomato
1. Experimental Method
This experiment was carried out to apply tomato paste to fresh tomato leaves using propolis. A composition for preserving fresh prepared by mixing water and propolis by concentration was prepared, and freshly washed freshly cut tomatoes were dipped therein for 5 minutes. The composition was taken out, dehydrated within 1 minute, ), And the experiment was confirmed.
Hardness was measured with a hardness tester. Freshness of the fresh tomatoes stored for each refrigeration period was measured for each concentration.
2. Experimental results
As a result, as shown in FIG. 5, it was confirmed that fresh tomatoes were kept fresh in the treatments treated with 0.01 to 1% by weight of propolis solution even after 12 days. In other words, it is considered that fresh tomatoes are maintained by propolis treatment because they are fruit and vegetables with shells unlike lettuce.
< Experimental Example 5> Fresh side Identification of leaves
1. Experimental Method
This experiment was carried out to apply fresh vegetable sesame leaves using propolis. The composition of the present invention was prepared by mixing water and propolis at a concentration of 1: 1, followed by dipping the freshly washed fresh leaves in water for 5 minutes, taking out the fresh leaves and dewatering them within 1 minute, Or refrigerated (4 ° C), and the condition of the fresh-cut leaves of this experiment was checked by period.
2. Experimental results
As a result of the above experiment, it was confirmed that the best storage condition was shown in the treated group after 0.01% by weight of propolis treatment as shown in FIG. 6.
< Experimental Example 6> Fresh side Identify the hardness of the sesame leaves
1. Experimental Method
The hardness was measured with a hardness meter, and five leaves of each sesame leaf stored for 3 days were chopped.
2. Experimental results
As a result, as shown in Fig. 7, the hardness of the propolis-treated fresh-cut perilla leaf was highest in the untreated group, and it was considered that the hardness of the perilla leaf was consequently increased due to the drying of the surface of the perilla leaf due to long- It was found that the hardness was lower than that in the treated group, and that the surface was hardly dried due to the propolis treatment.
< Experimental Example 7> Fresh side Confirm lettuce storage
1. Experimental Method
This experiment was carried out using propolis as a fresh vegetable lettuce. The composition was prepared by mixing water and propolis at various concentrations. The composition was washed with water, and the fresh lettuce was immersed in the lettuce for 5 minutes. The composition was taken out and dehydrated within 1 minute, ) For 3 days and low temperature (4 ℃) for 10 days.
2. Experimental results
As a result, as shown in FIG. 8, the storage stability of fresh lettuce lettuce was highest in the group treated with 0.01 to 0.1 wt% of propolis solution during the cold treatment.
< Experimental Example 8> Fresh side Check the hardness of lettuce
1. Experimental Method
The hardness was measured with a hardness tester, and the 5 fresh lettuce lettuce leaves stored for 3 days were separately stacked.
2. Experimental results
As a result, as shown in Fig. 9, the hardness of the lettuce treated with propolis showed the most excellent value (20N) at the propolis concentration of 0.1 wt%.
As a result of the above results, it can be seen that the propolis solution plays a role in improving the storage stability of leaf vegetables or fruit vegetables. Therefore, it is thought that the propolis solution can be actively utilized in the distribution of fresh vegetables.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It will be possible. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.
Claims (12)
Composition for maintaining freshness of freshly picked leafy vegetables.
A second step of preparing fresh leaf vegetables by washing or shredding leafy vegetables such as lettuce, Chinese cabbage, lettuce and spinach, and immersing them in the composition for maintaining lead at 20 to 25 ° C for 1 to 10 minutes,
And a third step of dewatering the dipped fresh leaves after dewatering and then storing the dewatered fruits in a refrigerator. The browning phenomenon is prevented so that long-term storage of fresh-
A method of maintaining the freshness of leaf vegetables.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20210133507A (en) | 2020-04-29 | 2021-11-08 | 강원대학교산학협력단 | Fresh convenience paprika prepared using Lactobacillus rhamnosus and its manufacturing method |
| KR20220007243A (en) | 2020-07-10 | 2022-01-18 | 강원대학교산학협력단 | Composition for soaking fresh cut paprika |
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| KR20180054034A (en) * | 2016-11-14 | 2018-05-24 | 대한민국(농촌진흥청장) | Medium for improving storage and function of asparagus |
| KR102014506B1 (en) * | 2017-04-10 | 2019-08-27 | 주식회사 대도 | Low temperature storage of fruits and vegetable using waste heat application |
| KR102058199B1 (en) * | 2017-09-13 | 2020-01-22 | 정선희 | Low temperature storage of fruits and vegetable |
| CN115428826A (en) * | 2022-08-12 | 2022-12-06 | 无锡海核装备科技有限公司 | Method for achieving long-acting preservation of air-conditioned fruits and vegetables by combining electrostatic field with solution soaking |
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| 경기도 농업기술원 프로폴리스활용 농산물 선도기술개발 현장평가 자료. 다음 블로그, [online], 2013년 4월 24일, 인터넷: <URL: http://blog.daum.net/bnpropolis/6094925>* |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210133507A (en) | 2020-04-29 | 2021-11-08 | 강원대학교산학협력단 | Fresh convenience paprika prepared using Lactobacillus rhamnosus and its manufacturing method |
| KR20220007243A (en) | 2020-07-10 | 2022-01-18 | 강원대학교산학협력단 | Composition for soaking fresh cut paprika |
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