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Author: Ho-Jin Heo

2 Articles are founded.

Effects of superheated steam treatment on volatile compounds and quality characteristics of onion
과열 증기 처리에 따른 양파의 향기 성분 및 품질특성
Mi-Hyun Lee , Kyo-Youn Lee , Ahna Kim , Ho-Jin Heo , Hyun-Jin Kim , Ji-Yeon Chun , Sung-Gil Choi
이미현, 이교연, 김아나, 허호진, 김현진, 천지연, 최성길
Korean J Food Preserv 2016;23(3):369-377.
https://doi.org/10.11002/kjfp.2016.23.3.369
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Effect of heat treatment on quality characteristics and antioxidant activity of Korean traditional actinidia (Actinidia arguta) cultivars puree
열처리 조건이 토종 다래 (Actinidia arguta) 퓨레의 품질 특성 및 항산화활성에 미치는 영향
Ahna Kim , Sung-Won Kang , Ho-Jin Heo , Ji-Yeon Chun , Sung-Gil Choi
김아나, 강성원, 허호진, 천지연, 최성길
Korean J Food Preserv 2015;22(3):408-420.
https://doi.org/10.11002/kjfp.2015.22.3.408
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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