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Author: Hyeong-Woo Jo

2 Articles are founded.

Changes in quality characteristics during storage of Korean soy sauce added with onion juice according to heat sterilization conditions
가열살균조건에 따른 양파 착즙액 첨가 한식간장의 저장 중 품질 특성 변화
Eun-Hye Kim , Su-Hawn Kim , Hyeong-Woo Jo , Won-Hee Lee , Jun-Seo Jang , Chang-Ki Huh
김은혜, 김수환, 조형우, 이원희, 장준서, 허창기
Food Sci. Preserv. 2024;31(4):601-611.
https://doi.org/10.11002/fsp.2024.31.4.601
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Quality characteristics of different parts of garlic sprouts produced by smart farms during growth
스마트팜 생산 새싹마늘의 부위별 및 생육 기간에 따른 품질 특성
Yu-Ri Choi, Su-Hwan Kim , Chae-Mi Lee , Dong-Hun Lee, Chae-Yun Lee, Hyeong-Woo Jo, Jae-Hee Jeong, Imkyung Oh, Ho-Kyung Ha , Jungsil Kim , Chang-Ki Huh
최유리, 김수환, 이채미, 이동훈, 이채윤, 조형우, 정재희, 오임경, 하호경, 김정실, 허창기
Korean J. Food Preserv. 2023;30(2):272-286.
https://doi.org/10.11002/kjfp.2023.30.2.272
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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