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Author: Donghun Nam

2 Articles are founded.

Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality
Bacillus subtilis와 Lactobacillus acidophilus 복합사용이 청국장 품질특성에 미치는 영향 연구
Korean J Food Preserv 2018;25(5):527-534.
https://doi.org/10.11002/kjfp.2018.25.5.527
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Radical scavenging activity of domestic fruit wine
국산 과실주의 라디컬 소거능 활성
Korean J Food Preserv 2018;25(3):351-358.
https://doi.org/10.11002/kjfp.2018.25.3.351
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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