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Author: Da-Som Jeong

3 Articles are founded.

Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar
Rhizopus delemar 발효 백수오의 이화학적 성분 분석
Bit-Na Song , Eun-Ju Kim , Da-Som Jeong , So-Young Kim , Yong-Sik Cho , Shin-Young Park
송빛나, 김은주, 정다솜, 김소영, 조용식, 박신영
Korean J Food Preserv 2017;24(6):813-819.
https://doi.org/10.11002/kjfp.2017.24.6.813
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Comparison of the antioxidant and physiological activities of grape seed extracts prepared with different drying methods
건조방법에 따른 포도씨의 항산화 활성의 변화
Da-Som Jeong, Kwang-Sup Youn
정다솜, 윤광섭
Korean J Food Preserv 2016;23(1):1-6.
https://doi.org/10.11002/kjfp.2016.23.1.1
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Quality characteristics and antioxidant activity of onion peel extracts by extraction methods
추출방법에 따른 양파껍질 추출물의 품질특성 및 항산화활성 비교
Da-Som Jeong , Da-Ae Back , Yu-Ri Kwon , Gi-Man Kwon , Kwang-Sup Youn
정다솜, 백다애, 권유리, 권기만, 윤광섭
Korean J Food Preserv 2015;22(2):267-274.
https://doi.org/10.11002/kjfp.2015.22.2.267
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Transition to Article Processing Charges (APCs)


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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For further details, please refer to the Article Processing Charges (APCs) Guidelines.

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