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Author: Byung-Kuk Choi
3 Articles are founded.
Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice
양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성
양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성
Chae-Mi Lee 
, Su-Hwan Kim , Jae-Hee Jeong , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Byung-Kuk Choi , Chang-Ki Huh
, Su-Hwan Kim , Jae-Hee Jeong , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Byung-Kuk Choi , Chang-Ki Huh
Korean J. Food Preserv. 2022;29(6):976-988.
https://doi.org/10.11002/kjfp.2022.29.6.976
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https://doi.org/10.11002/kjfp.2022.29.6.976
Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
유산균 발효 새싹인삼 첨가 약주의 품질 특성
유산균 발효 새싹인삼 첨가 약주의 품질 특성
Su-Hwan Kim , Hyo-Gyeong Woo , Yu-Ri Choi , Chae-Mi Lee , Jae-Hee Jeong , Dong-Hun Lee , Chae-Yun Lee , Im-Kyung Oh , Ho-Kyung Ha , Jung-Sil Kim , Byung-Kuk Choi , Chang-Ki Huh
, Hyo-Gyeong Woo , Yu-Ri Choi , Chae-Mi Lee , Jae-Hee Jeong , Dong-Hun Lee , Chae-Yun Lee , Im-Kyung Oh , Ho-Kyung Ha , Jung-Sil Kim , Byung-Kuk Choi , Chang-Ki Huh
Korean J. Food Preserv. 2022;29(2):263-275.
https://doi.org/10.11002/kjfp.2022.29.2.263
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https://doi.org/10.11002/kjfp.2022.29.2.263
Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation
녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성
녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성
Hyo-Gyeong Woo , Chae-Mi Lee , Jae-Hee Jeong , Byung-Kuk Choi , Chang-Ki Huh
, Chae-Mi Lee , Jae-Hee Jeong , Byung-Kuk Choi , Chang-Ki Huh
Korean J. Food Preserv. 2021;28(5):646-653.
https://doi.org/10.11002/kjfp.2021.28.5.646
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https://doi.org/10.11002/kjfp.2021.28.5.646
