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Author: Ji Hee Lim

3 Articles are founded.

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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Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10
Lactobacillus plantarum CK10을 이용한 초콜릿 발효 산물의 항산화 활성 및 성분 분석
Hye Rim Kang , So Yae Koh , Ji-yeon Ryu , Ahmed Osman , Chang Kyu Lee , Ji Hee Lim , Hyeon A Kim , Geun Hyung Im , Somi Kim Cho
강혜림, 고소예, 류지연, Ahmed Osman, 이창규, 임지희, 김현아, 임근형, 김소미
Korean J Food Preserv 2016;23(4):576-584.
https://doi.org/10.11002/kjfp.2016.23.4.576
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Antioxidant activities of blueberry hot water extracts with different extraction condition
추출조건에 따른 블루베리 열수추출물의 항산화 활성 비교
Gyeong-A Ko , Moa Son , Hye Rim Kang , Ji Hee Lim , Geun Hyung Im , Somi Kim Cho
고경아, 손모아, 강혜림, 임지희, 임근형, 김소미
Korean J Food Preserv 2015;22(3):428-436.
https://doi.org/10.11002/kjfp.2015.22.3.428
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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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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