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Author: In-Kyung Cho
6 Articles are founded.
The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts
곰취 추출물 첨가 발효유의 이화학적특성과 항산화활성 및 저장성 평가
곰취 추출물 첨가 발효유의 이화학적특성과 항산화활성 및 저장성 평가
Korean J Food Preserv 2019;26(3):274-281.
https://doi.org/10.11002/kjfp.2019.26.3.274
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https://doi.org/10.11002/kjfp.2019.26.3.274
Analysis of quality characteristics of Ligularia fischeri cultivated in a greenhouse and an open field based on the harvest time
시설 및 노지재배 곰취의 수확시기에 따른 식품학적 특성 분석
시설 및 노지재배 곰취의 수확시기에 따른 식품학적 특성 분석
Korean J Food Preserv 2019;26(1):49-58.
https://doi.org/10.11002/kjfp.2019.26.1.49
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https://doi.org/10.11002/kjfp.2019.26.1.49
Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor
갈색거저리 동충하초의 Streptococcus thermophilus KCCM 3782 유산균 발효에 따른 물리화학적 특성과 산화방지 활성 비교
갈색거저리 동충하초의 Streptococcus thermophilus KCCM 3782 유산균 발효에 따른 물리화학적 특성과 산화방지 활성 비교
Do-Woo Gim 
, Jun-Ki Park , Hyun-Jin Kim , In-Kyung Cho , Ja-Yong Cho , Yong-Doo Kim , Chang-Ki Huh
, Jun-Ki Park , Hyun-Jin Kim , In-Kyung Cho , Ja-Yong Cho , Yong-Doo Kim , Chang-Ki Huh
Korean J Food Preserv 2018;25(1):136-144.
https://doi.org/10.11002/kjfp.2018.25.1.136
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https://doi.org/10.11002/kjfp.2018.25.1.136
The chemical constituents, antioxidant activity and anti-inflammatory activities of Solanum nigrum Linne by different harvest time
수확시기별 까마중 전초의 성분, 항산화활성 및 항염증 활성
수확시기별 까마중 전초의 성분, 항산화활성 및 항염증 활성
Seongkyu Choi , Kyoung-Sun Seo , Yong-Doo Kim , Kyeong-Won Yun , Bong-suk Choi , Seong-Woo Jin , Kyeong-Yun Kang , In-Kyung Cho , Kyung-Je Kim
, Kyoung-Sun Seo , Yong-Doo Kim , Kyeong-Won Yun , Bong-suk Choi , Seong-Woo Jin , Kyeong-Yun Kang , In-Kyung Cho , Kyung-Je Kim
Korean J Food Preserv 2016;23(6):866-875.
https://doi.org/10.11002/kjfp.2016.23.6.866
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https://doi.org/10.11002/kjfp.2016.23.6.866
Quality characteristics of whey Makgeolli by Kluyveromyces marxianus
Kluyveromyces marxianus에 의한 유청막걸리 품질특성
Kluyveromyces marxianus에 의한 유청막걸리 품질특성
Su-Hwan Kim , Chang-Ki Huh , So-Mang Kim , In-Kyung Cho , Yong-Doo Kim
, Chang-Ki Huh , So-Mang Kim , In-Kyung Cho , Yong-Doo Kim
Korean J Food Preserv 2015;22(4):528-534.
https://doi.org/10.11002/kjfp.2015.22.4.528
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https://doi.org/10.11002/kjfp.2015.22.4.528
Comparison of quality properties and identification of acetic acid bacteria for black waxy rice vinegar
흑찰미 식초 제조를 위한 초산균주 동정 및 품질특성 비교
흑찰미 식초 제조를 위한 초산균주 동정 및 품질특성 비교
Gyeong-Eun Lee , So-Mang Kim , Chang-Ki Huh , In-Kyung Cho , Yong-Doo Kim
, So-Mang Kim , Chang-Ki Huh , In-Kyung Cho , Yong-Doo Kim
Korean J Food Preserv 2015;22(3):443-451.
https://doi.org/10.11002/kjfp.2015.22.3.443
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https://doi.org/10.11002/kjfp.2015.22.3.443
