List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 4, 2020

Patent prospects and trends in post-harvest management technology of fresh agricultural products
Korean J. Food Preserv. 2020;27(4):423-432.
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Effects of 1-MCP and calcium chloride treatments on quality maintenance of full-ripe cherry tomatoes
Korean J. Food Preserv. 2020;27(4):433-445.
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Effect of commercial carbohydrases on the hesperetin and narigenin contents of citrus fruits
Korean J. Food Preserv. 2020;27(4):446-456.
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Effects of different cultivated regions on bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa)
Korean J. Food Preserv. 2020;27(4):457-467.
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The effect of osmotic dehydration pretreatment with sweetenerson the quality of dried aronia berries
Korean J. Food Preserv. 2020;27(4):468-475.
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Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves
Korean J. Food Preserv. 2020;27(4):476-486.
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Quality and antioxidant properties of wheat cookies supplemented with pak choi powder
Korean J. Food Preserv. 2020;27(4):487-494.
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Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’
Korean J. Food Preserv. 2020;27(4):495-504.
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Antioxidant activity and immune-enhancing effect of aqueous leaf Elaeagnus multiflora Thunb
Korean J. Food Preserv. 2020;27(4):505-512.
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Antioxidant, anti-inflammatory, and α-amylase inhibitory activities of Ulva lactuca extract
Korean J. Food Preserv. 2020;27(4):513-521.
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Korean Journal of Food Preservation

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