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Author: In-Wook Hwang
5 Articles are founded.
Drying characteristics and physical properties of medicinal and edible mushrooms
약용버섯과 식용버섯의 건조방법에 따른 품질특성
약용버섯과 식용버섯의 건조방법에 따른 품질특성
Bo-Min Kim 
, Eun-sun Jung , Yong-hyun Aan , In-Wook Hwang , Shin-Kyo Chung
, Eun-sun Jung , Yong-hyun Aan , In-Wook Hwang , Shin-Kyo Chung
Korean J Food Preserv 2016;23(5):689-695.
https://doi.org/10.11002/kjfp.2016.23.5.689
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https://doi.org/10.11002/kjfp.2016.23.5.689
Antioxidant capacities and β-glucan content of ethanol extract from Phellinus baumii
상황버섯(Phellinus baumii) 에탄올 추출물의 항산화능과 β-glucan 함량
상황버섯(Phellinus baumii) 에탄올 추출물의 항산화능과 β-glucan 함량
Hyun-Kyung Bae , In-Wook Hwang , Hee-Do Hong , Shin-Kyo Chung
, In-Wook Hwang , Hee-Do Hong , Shin-Kyo Chung
Korean J Food Preserv 2015;22(5):721-726.
https://doi.org/10.11002/kjfp.2015.22.5.721
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https://doi.org/10.11002/kjfp.2015.22.5.721
Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes
효소 처리에 따른 단삼 추출물의 이화학적 특성
효소 처리에 따른 단삼 추출물의 이화학적 특성
Sun-Hwa Kim , In-Wook Hwang , Shin-Kyo Chung , Young-Jin Seo , Jong-Soo Kim , Yong-Jin Jeong , Mi-Yeon Kim
, In-Wook Hwang , Shin-Kyo Chung , Young-Jin Seo , Jong-Soo Kim , Yong-Jin Jeong , Mi-Yeon Kim
Korean J Food Preserv 2015;22(5):699-707.
https://doi.org/10.11002/kjfp.2015.22.5.699
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https://doi.org/10.11002/kjfp.2015.22.5.699
Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials
절단배추의 포장재질에 따른 단기 저장 중 품질특성
절단배추의 포장재질에 따른 단기 저장 중 품질특성
Eun Ji Son , In-Wook Hwang , Shin-Kyo Chung
, In-Wook Hwang , Shin-Kyo Chung
Korean J Food Preserv 2015;22(5):623-628.
https://doi.org/10.11002/kjfp.2015.22.5.623
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https://doi.org/10.11002/kjfp.2015.22.5.623
Quality characteristics and antioxidant capacities of oriental melon wine depending on pretreatments
전처리 방법에 따른 참외와인의 품질특성과 항산화능
전처리 방법에 따른 참외와인의 품질특성과 항산화능
Hee-Young Hwang , Hyoung-Tae Ha , Se-Bi Ha , Gi-Un Seong , In-Wook Hwang , Shin-Kyo Chung
, Hyoung-Tae Ha , Se-Bi Ha , Gi-Un Seong , In-Wook Hwang , Shin-Kyo Chung
Korean J Food Preserv 2015;22(3):421-427.
https://doi.org/10.11002/kjfp.2015.22.3.421
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https://doi.org/10.11002/kjfp.2015.22.3.421
