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. 2012 Mar;17(1):46–52. doi: 10.3746/pnf.2012.17.1.046

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© The Korean Society of Food Science and Nutrition

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 2 — Changes in the ΔE of pre-treatment ginger paste according to storage temperature and period. control, pasteurized ginger paste, fermented ginger paste, chemical additives addition samples. (a) storage at room temperature, (b) 10°C, (c) −20°C.

Inline graphic — Changes in the ΔE of pre-treatment ginger paste according to storage temperature and period. control, pasteurized ginger paste, fermented ginger paste, chemical additives addition samples. (a) storage at room temperature, (b) 10°C, (c) −20°C.