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Author: Dong-Hwan Kim
3 Articles are founded.
Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과
Hyo-sung Jeong 
, Sae-Byuk Lee , Su-bin Yeo , Da-Hye Kim , Jun-Su Choi , Dong-Hwan Kim , Soo-Hwan Yeo , Heui-Dong Park
, Sae-Byuk Lee , Su-bin Yeo , Da-Hye Kim , Jun-Su Choi , Dong-Hwan Kim , Soo-Hwan Yeo , Heui-Dong Park
Korean J Food Preserv 2017;24(3):472-482.
https://doi.org/10.11002/kjfp.2017.24.3.472
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https://doi.org/10.11002/kjfp.2017.24.3.472
Effect of pectinase treatment on extraction yield and physicochemical properties of Aronia juice
Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향
Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향
Dong-Hwan Kim , Jun-Su Choi , Min-Hyung Lee , Han-Hee Jang , Han-Sol Kim , Do-Youn Kim , Soo-Hwan Yeo , Heui-Dong Park
, Jun-Su Choi , Min-Hyung Lee , Han-Hee Jang , Han-Sol Kim , Do-Youn Kim , Soo-Hwan Yeo , Heui-Dong Park
Korean J Food Preserv 2017;24(1):68-73.
https://doi.org/10.11002/kjfp.2017.24.1.68
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https://doi.org/10.11002/kjfp.2017.24.1.68
Screening of yeast for alcoholic fermentation of no sugar-added tomato concentrate
토마토 농축액을 이용한 무가당 알코올 발효를 위한 효모의 선발
토마토 농축액을 이용한 무가당 알코올 발효를 위한 효모의 선발
Dong-Hwan Kim , Jae-Nam Moon , Seul Lee , Soo-Won Lee , Hey-Kyung Moon , Gwi-Young Kim
, Jae-Nam Moon , Seul Lee , Soo-Won Lee , Hey-Kyung Moon , Gwi-Young Kim
Korean J Food Preserv 2016;23(4):591-598.
https://doi.org/10.11002/kjfp.2016.23.4.591
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https://doi.org/10.11002/kjfp.2016.23.4.591
