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Author: Choong Hwan Lee
3 Articles are founded.
Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria
초산균 종류에 따른 무독화 옻식초의 품질 특성
초산균 종류에 따른 무독화 옻식초의 품질 특성
Seong Yeol Baek 
, Ji-Seon Kim , Ji-Young Mun , Choong Hwan Lee , Yoo Kyoung Park , Soo-Hwan Yeo
, Ji-Seon Kim , Ji-Young Mun , Choong Hwan Lee , Yoo Kyoung Park , Soo-Hwan Yeo
Korean J Food Preserv 2016;23(3):347-354.
https://doi.org/10.11002/kjfp.2016.23.3.347
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https://doi.org/10.11002/kjfp.2016.23.3.347
Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
무독화 옻 추출물로 제조한 발효식초의 품질 특성
무독화 옻 추출물로 제조한 발효식초의 품질 특성
Seong Yeol Baek , Choong Hwan Lee , Yoo Kyoung Park , Han-Seok Choi , Ji-Young Mun , Soo-Hwan Yeo
, Choong Hwan Lee , Yoo Kyoung Park , Han-Seok Choi , Ji-Young Mun , Soo-Hwan Yeo
Korean J Food Preserv 2015;22(5):674-682.
https://doi.org/10.11002/kjfp.2015.22.5.674
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https://doi.org/10.11002/kjfp.2015.22.5.674
Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar
재래 식초에서 초산균의 분리와 발효특성 신속 비교
재래 식초에서 초산균의 분리와 발효특성 신속 비교
Seong Yeol Baek , Hye Young Park , Choong Hwan Lee , Soo-Hwan Yeo
, Hye Young Park , Choong Hwan Lee , Soo-Hwan Yeo
Korean J Food Preserv 2014;21(6):903-907.
https://doi.org/10.11002/kjfp.2014.21.6.903
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https://doi.org/10.11002/kjfp.2014.21.6.903
