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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
Eun Ho Jang, Donghun Nam, Ha Gyoon Na, Ki-Hyo Jang
장은호, 남동훈, 나하균, 장기효
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
Donghun Nam, Eunho Jang, Ki-Hyo Jang, Jae-Cheol Lee
남동훈, 장은호, 장기효, 이재철
Korean J Food Preserv 2018;25(3):351-358.
https://doi.org/10.11002/kjfp.2018.25.3.351
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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