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Author: Cheol-Gyo Lee

2 Articles are founded.

Quality analysis of Makgeolli made with non-steamed rice flour Nuruk by various fungal strains
곰팡이 균주별 무증자 쌀가루 개량누룩을 첨가한 막걸리의 품질특성
Cheol-Gyo Lee, Ji-Hoon Na, Sang-Jun Park, Jae-Hee Jeong, Cheol-Min Kim, Bok-seon Kim, Hong-Bi Han, Chang-Ki Huh
이철교, 나지훈, 박상준, 정재희, 김철민, 김복선, 한홍비, 허창기
Korean J Food Preserv 2019;26(5):496-504.
https://doi.org/10.11002/kjfp.2019.26.5.496
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The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts
곰취 추출물 첨가 발효유의 이화학적특성과 항산화활성 및 저장성 평가
Ja-Yong Cho, Jae-Hee Jeong, Sang-Jun Park, Ji-Hoon Na, Cheol-Gyo Lee, In-Kyung Cho, Chang-Ki Huh, Yong-Doo Kim
조자용, 정재희, 박상준, 나지훈, 이철교, 조인경, 허창기, 김용두
Korean J Food Preserv 2019;26(3):274-281.
https://doi.org/10.11002/kjfp.2019.26.3.274
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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