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Author: Han-Suk Choi

3 Articles are founded.

Analysis of the essential oil composition of fresh Panax ginseng root and identification of novel phenylalkenal compounds
Dae-Woon Kim , Young-Hoi Kim , Tae-Young Kim , Han-Suk Choi , Myung-Kon Kim
Korean J. Food Preserv. 2023;30(6):944-959.
https://doi.org/10.11002/kjfp.2023.30.6.944
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Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions
베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향
Eun-Bee Kim , Dae-Woon Kim , Han-Suk Choi , Young-Hoi Kim , Myung-Kon Kim
김은비, 김대운, 최한석, 김영회, 김명곤
Korean J. Food Preserv. 2022;29(2):276-291.
https://doi.org/10.11002/kjfp.2022.29.2.276
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Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교
Dae-Woon Kim , Da-Ham Kim , Jong-Kuk Kim , Soo-Hwan Yeo , Han-Suk Choi , Young-Hoi Kim , Myung-Kon Kim
김대운, 김다함, 김종국, 여수환, 최한석, 김영회, 김명곤
Korean J. Food Preserv. 2020;27(1):85-97.
https://doi.org/10.11002/kjfp.2020.27.1.85
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

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