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Author: Hye-jin Sim

5 Articles are founded.

Changes in the quality characteristics and chemical compounds of garlic shoots for blanching
데치기 처리에 따른 마늘종의 이화학적 품질 특성 변화
Korean J Food Preserv 2016;23(3):310-318.
https://doi.org/10.11002/kjfp.2016.23.3.310
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Changes in quality characteristic of immature flat persimmon (Diospyros kaki Thunb) during heat treatment aging
열처리 숙성 중 반시 미숙과의 이화학적 특성
Korean J Food Preserv 2016;23(3):301-309.
https://doi.org/10.11002/kjfp.2016.23.3.301
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Physiological activities of natural color powders and their mixtures
천연소재로부터 분리한 색소분말과 혼합물의 생리활성
Korean J Food Preserv 2016;23(1):80-88.
https://doi.org/10.11002/kjfp.2016.23.1.80
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The quality and sensory characteristics of tofu with various levels of black garlic extract
흑마늘 추출물 첨가 두부의 품질특성
Korean J Food Preserv 2014;21(5):688-693.
https://doi.org/10.11002/kjfp.2014.21.5.688
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Physicochemical characteristics of garlic (Allium sativum L.) shoots from different areas in Namhae
남해지역 마늘종의 이화학적 특성
Korean J Food Preserv 2014;21(3):321-327.
https://doi.org/10.11002/kjfp.2014.21.3.321
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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