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Author: Jeong Yeon Shin
4 Articles are founded.
Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from ‘Seomaeyaksuk’ (Artemisia argyi H.)
섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성
섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성
Jeong Yeon Shin 
, Min Jung Kang , Jae Ran Kang , Jin Sang Choi , Weon Teak Seo , Jung Hye Shin
, Min Jung Kang , Jae Ran Kang , Jin Sang Choi , Weon Teak Seo , Jung Hye Shin
Korean J. Food Preserv. 2020;27(2):212-223.
https://doi.org/10.11002/kjfp.2020.27.2.212
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https://doi.org/10.11002/kjfp.2020.27.2.212
Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract
섬애약쑥 주정 추출물로 제조한 발효식초의 품질특성
섬애약쑥 주정 추출물로 제조한 발효식초의 품질특성
Ji Hyeon Shin , Min Jung Kang , Hee Uk Byun , Won Yoel Bea , Jeong Yeon Shin , Weon Tack Seo , Jine Shang Choi , Jung Hye Shin
, Min Jung Kang , Hee Uk Byun , Won Yoel Bea , Jeong Yeon Shin , Weon Tack Seo , Jine Shang Choi , Jung Hye Shin
Korean J Food Preserv 2017;24(5):647-657.
https://doi.org/10.11002/kjfp.2017.24.5.647
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https://doi.org/10.11002/kjfp.2017.24.5.647
Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSG
MSG 첨가 비율을 달리한 섬애약쑥(Artemisia argyi H) 식혜의 유산균 발효에 따른 이화학적 특성
MSG 첨가 비율을 달리한 섬애약쑥(Artemisia argyi H) 식혜의 유산균 발효에 따른 이화학적 특성
Jeong Yeon Shin , Jung Hye Shin , Min Jung Kang , Myung Hyo Choi , Hee Rin Park , Jine Shang Choi , Won Yeol Bae , Won Tak Seo
, Jung Hye Shin , Min Jung Kang , Myung Hyo Choi , Hee Rin Park , Jine Shang Choi , Won Yeol Bae , Won Tak Seo
Korean J Food Preserv 2017;24(2):254-265.
https://doi.org/10.11002/kjfp.2017.24.2.254
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https://doi.org/10.11002/kjfp.2017.24.2.254
Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract
섬애약쑥 추출물의 첨가 비율에 따른 식혜의 품질특성
섬애약쑥 추출물의 첨가 비율에 따른 식혜의 품질특성
Jeong Yeon Shin , Yeon U Woo , Yu Lim Jo , Weon Taek Seo , Jine Shang Choi
, Yeon U Woo , Yu Lim Jo , Weon Taek Seo , Jine Shang Choi
Korean J Food Preserv 2017;24(2):196-205.
https://doi.org/10.11002/kjfp.2017.24.2.196
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https://doi.org/10.11002/kjfp.2017.24.2.196
