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Author: Hyeon-Jin Kang
2 Articles are founded.
Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities
옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교
옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교
Hyeon-Jin Kang 
, Eun-Jung Yim , Seung-Wha Jo , Seul-Ki Park , Do-Youn Jeong
, Eun-Jung Yim , Seung-Wha Jo , Seul-Ki Park , Do-Youn Jeong
Korean J. Food Preserv. 2022;29(2):196-207.
https://doi.org/10.11002/kjfp.2022.29.2.196
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https://doi.org/10.11002/kjfp.2022.29.2.196
Extraction optimization of luteolin, antioxidant compound, from Arachis hypogaea L. hull using response surface methodology
Inonge Noni Siziya , Dong-Ho Seo , Hyeonhwa Oh , Hyeon-Jin Kang , Young-Soo Kim
, Dong-Ho Seo , Hyeonhwa Oh , Hyeon-Jin Kang , Young-Soo Kim
Korean J. Food Preserv. 2021;28(4):522-531.
https://doi.org/10.11002/kjfp.2021.28.4.522
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https://doi.org/10.11002/kjfp.2021.28.4.522
