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Author: Eun-Gyeong Hwang

1 Articles are founded.

Physicochemical and functional characteristics of fermented products by using Sigumjang, Cheonggukjang and oak mushroom
시금장, 청국장 및 표고버섯을 혼합 발효한 제품의 이화학 및 기능적 특성
(Gi-Hyeong Hong) Gigyeon , Soo-Jung Kim , Eun-Joo Kim , (Hyeong-Soo Kim) Hosung , Eun-Gyeong Hwang
지견(홍지형), 김수정, 김은주, 호성(김형수), 황은경
Korean J Food Preserv 2014;21(2):276-285.
https://doi.org/10.11002/kjfp.2014.21.2.276
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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