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Author: Dong-Sun Shin

4 Articles are founded.

Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice
흑미 첨가량을 달리한 떡볶이 떡의 품질에 관한 연구
Korean J Food Preserv 2016;23(2):194-203.
https://doi.org/10.11002/kjfp.2016.23.2.194
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Chemical compositions and antioxidant activities of Cheonnyuncho (Opuntia humifusa) stems and fruit
천년초의 성분특성과 항산화
Korean J Food Preserv 2016;23(1):89-96.
https://doi.org/10.11002/kjfp.2016.23.1.89
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Functional component analysis and physical property of Cheonnyuncho (Opuntia humifusa) powder
천년초 분말의 기능성분 분석과 물리적 특성 연구
Korean J Food Preserv 2015;22(6):838-844.
https://doi.org/10.11002/kjfp.2015.22.6.838
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Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry
건조 온도에 따른 블루베리의 품질변화 및 항산화특성
Korean J Food Preserv 2015;22(4):505-511.
https://doi.org/10.11002/kjfp.2015.22.4.505
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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