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Author: Geon Hyeong Gwon

2 Articles are founded.

Quality characteristics and antioxidant activity of onion vinegar and black onion vinegar
양파와 흑양파를 이용하여 제조한 식초의 품질 특성 및 항산화 활성
Mi Suk Kim , Ji Hyun Kim , Geon Hyeong Gwon , Nan Kyung Kim , Ah Young Lee , Weon Taek Seo , Hyun Young Kim
김미숙, 김지현, 권건형, 김난경, 이아영, 서원택, 김현영
Korean J. Food Preserv. 2022;29(1):49-58.
https://doi.org/10.11002/kjfp.2022.29.1.49
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Characteristics of fermented vinegar using mulberry and its antioxidant activity
오디를 이용한 발효식초의 특성 및 항산화 효과
Se-In Bang , Geon Hyeong Gwon , Eun Ju Cho , Ah Young Lee , Weon Taek Seo
방세인, 권건형, 조은주, 이아영, 서원택
Korean J. Food Preserv. 2020;27(5):651-662.
https://doi.org/10.11002/kjfp.2020.27.5.651
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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