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Author: Hyun Jeong Park

2 Articles are founded.

Lactic fermentation enhances the antioxidant activity of gold kiwifruit
유산균 발효에 의한 골드키위 발효물의 항산화 효능 증진
Ji-yeon Ryu, Hyun Jeong Park, Jeong Yong Moon, Chan-Shick Kim, Kim Somi
류지연, 박현정, 문정용, 김찬식, 김소미
Korean J Food Preserv 2018;25(2):255-262.
https://doi.org/10.11002/kjfp.2018.25.2.255
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Quality characteristics of madeleine added with halla gold kiwifruit fermented by lactic acid bacteria
골드키위 유산균 발효물을 첨가한 마들렌의 품질 특성
Ji-yeon Ryu, Hyun Jeong Park, Su Lim Lee, So Yae Koh, Ji Hee Lim, Hyeon A Kim, Kim Somi
류지연, 박현정, 이수림, 고소예, 임지희, 김현아, 김소미
Korean J Food Preserv 2018;25(2):205-211.
https://doi.org/10.11002/kjfp.2018.25.2.205
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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