국가 R&D 논문 조회
| 논문명 | Optimization of green extraction methods for cinnamic acid and cinnamaldehyde from Cinnamon (Cinnamomum cassia) by response surface methodology | ||
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| 학술지 | FOOD SCIENCE AND BIOTECHNOLOGY | ISSN | 1226-7708 |
| SCI 구분 | 01 | 논문구분 | 국외 |
| 국내외학술지 구분 | 201 | 학술지 구분 | 학술지 |
| 성과년도 | 2018 | NTIS 성과고유번호 | JNL-2018-00110211795 |
| 초록 | The major compounds of cinnamon are cinnamic acid and cinnamaldehyde, for which the conditions of microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and reflux extraction (RE) ... | ||
미래 기능성식품 창의인재 양성사업팀(Creative Innovation Group for Leading Future Functional Food Industry)
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