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Author: Gui-Hun Jiang

5 Articles are founded.

Effect of biomass pyrolysis liquid on the quality characteristics of ‘Xiangshui’ pears (Pyrus ussuriensis) during storage
바이오매스 열분해액이 ‘향수’배의 저장 중 품질특성에 미치는 영향
Korean J Food Preserv 2017;24(3):374-380.
https://doi.org/10.11002/kjfp.2017.24.3.374
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Physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods
건조방법에 따른 고사리와 취나물의 이화학적 및 관능적 특성
Korean J Food Preserv 2016;23(6):819-824.
https://doi.org/10.11002/kjfp.2016.23.6.819
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Physiochemical properties of Seok-jang
석장(간장소금)의 이화학적 특성
Korean J Food Preserv 2016;23(4):495-501.
https://doi.org/10.11002/kjfp.2016.23.4.495
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Physicochemical characteristics and antioxidant activity of pearvinegars using ‘Wonhwang’, ‘Niitaka’ and ‘Chuhwangbae’fruits
원황, 신고 및 추황배를 이용한 배 식초의 이화학적 특성 및 항산화활성
Korean J Food Preserv 2016;23(2):174-179.
https://doi.org/10.11002/kjfp.2016.23.2.174
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Effect of blanching time on physicochemical characteristics and sensory evaluation of Aster scaber
데치기 시간에 따른 참취의 이화학적 및 관능적 특성의 변화
Korean J Food Preserv 2015;22(1):51-55.
https://doi.org/10.11002/kjfp.2015.22.1.51
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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