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Author: Jeehye Sung

2 Articles are founded.

Comparative analysis of volatile sulfur compound composition in different types of kimchi
김치류의 휘발성 황화합물 조성 비교
Food Sci. Preserv. 2026;33(4):686-695.
https://doi.org/10.11002/fsp.2026.33.4.686
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Analysis of the vitamin K content in eggs commonly consumed in Korea
국내에서 주로 소비되는 달걀의 비타민 K 함량 분석
Food Sci. Preserv. 2025;32(3):408-414.
https://doi.org/10.11002/fsp.2025.32.3.408
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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Transition to Article Processing Charges (APCs)


Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

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