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Author: Bora Lim

6 Articles are founded.

Prediction of compounds affecting makgeolli aroma through multivariate analysis
다각적 분석법을 통한 막걸리 향기에 영향을 미치는 성분 예측
Bora Lim , Dahye Kim , Yejin Shin , In-Seo Hwang , Ji-Yoon Choi , Chan-woo Kim , Ji-Ho Choi
임보라, 김다혜, 신예진, 황인서, 최지윤, 김찬우, 최지호
Food Sci. Preserv. 2025;32(2):301-312.
https://doi.org/10.11002/fsp.2025.32.2.301
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Quality characteristics of makgeolli under nutrient deficiency and high-temperature fermentation
영양원 결핍 및 고온 발효에 따른 막걸리 품질 특성
Ji-Youn Kim , Ji-Ho Choi , Chan-Woo Kim , Bora Lim
김지윤, 최지호, 김찬우, 임보라
Food Sci. Preserv. 2025;32(2):289-300.
https://doi.org/10.11002/fsp.2025.32.2.289
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Development of brandy production technology using high-alcohol wine and quality characteristics of brandy aged with oak chips through accelerated aging
고알코올 발효주 활용 및 오크칩으로 숙성한 가속 숙성 브랜디의 품질 특성
Jueun Lee , Jieun Kang , Chanwoo Kim , Bora Lim , Inseo Hwang , Guijeong Han , Youngmi Kim , Jiho Choi
이주은, 강지은, 김찬우, 임보라, 황인서, 한귀정, 김영미, 최지호
Food Sci. Preserv. 2024;31(6):999-1009.
https://doi.org/10.11002/fsp.2024.31.6.999
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Effect of grinding size and inoculation rates on barley nuruk quality characteristics and volatile compounds of makgeolli
보리의 분쇄크기 및 종균 접종율에 따른 누룩의 품질특성 및 보리 막걸리의 향기성분 변화
Yejin Shin , Chan-woo Kim , Ji-ho Choi , Bora Lim
신예진, 김찬우, 최지호, 임보라
Food Sci. Preserv. 2024;31(6):957-968.
https://doi.org/10.11002/fsp.2024.31.6.957
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Analyses of microbial community and quality characteristics of nuruk
누룩 미생물 천이와 품질 특성 분석
So-Young Park , Seok-Tae Jeong , Chan Woo Kim , Sun-Il Yun , Ji-Eun Kang , Heui-Yun Kang , Bora Lim
박소영, 정석태, 김찬우, 윤순일, 강지은, 강희윤, 임보라
Korean J. Food Preserv. 2022;29(1):105-115.
https://doi.org/10.11002/kjfp.2022.29.1.105
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Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage
단행복발효 막걸리의 저장 중 품질 특성 변화
Hyun-Soo Kim , Jeong Sil Choi , Seok Hun Yu , Myung Kon Kim , Bora Lim , Seok Tae Jeong
김현수, 최정실, 유석헌, 김명곤, 임보라, 정석태
Korean J. Food Preserv. 2020;27(6):685-693.
https://doi.org/10.11002/kjfp.2020.27.6.685
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

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