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Author: Hai-Jung Chung

5 Articles are founded.

Quality characteristics and antioxidant activities of jelly containing honeyberry powder
댕댕이나무 열매 분말 첨가 젤리의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(1):111-118.
https://doi.org/10.11002/kjfp.2020.27.1.111
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Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder
표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성
Korean J Food Preserv 2017;24(3):421-430.
https://doi.org/10.11002/kjfp.2017.24.3.421
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Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder
마키베리 분말 첨가 설기떡의 품질특성 및 항산화 활성
Korean J Food Preserv 2016;23(7):945-952.
https://doi.org/10.11002/kjfp.2016.23.7.945
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Comparative study of antioxidant activity of imported tropical and subtropical fruits
수입산 열대·아열대 과일의 항산화 활성 비교연구
Korean J Food Preserv 2015;22(4):577-584.
https://doi.org/10.11002/kjfp.2015.22.4.577
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Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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