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Author: Gyeong-Suk Jo

5 Articles are founded.

Effect on bone formation of fermented soybeans by combination treatment with high-isoflavone aglycone ratios
이소플라본 비배당체 함량을 높인 복합처리 발효콩의 골 형성에 미치는 효과
Korean J Food Preserv 2019;26(7):814-820.
https://doi.org/10.11002/kjfp.2019.26.7.814
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Comparison of mineral contents of popular fruit and vegetable varieties in korea
한국인 선호 과채류 품종별 무기질 함량 비교
Korean J Food Preserv 2019;26(6):711-722.
https://doi.org/10.11002/kjfp.2019.26.6.711
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Improvement of granule softening and constipation function of Job’s-tears via emzymatization
효소처리 율무의 연화도 향상 및 변비개선 효과
Korean J Food Preserv 2019;26(6):697-702.
https://doi.org/10.11002/kjfp.2019.26.6.697
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Effect of harvest seasons and extraction methods on the nutritional and functional components of Seomcho (Spinacia oleraecea L.)
섬초의 수확시기 및 추출방법에 따른 영양성분 및 기능성 성분 비교
Korean J Food Preserv 2018;25(6):682-688.
https://doi.org/10.11002/kjfp.2018.25.6.682
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Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions
가을작형 억제재배 미니단호박의 저장조건별 품질 변화
Korean J Food Preserv 2015;22(6):779-787.
https://doi.org/10.11002/kjfp.2015.22.6.779
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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