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Author: Ji-Hwan Beak
2 Articles are founded.
Changes in sulfur content and physicochemical properties related to storage and distribution of spent shiitake mushroom substrate by fermentation
발효에 따른 표고버섯 폐배지의 황 함량 저감 및 저장 ․ 유통 관련 물리화학적 특성 변화
발효에 따른 표고버섯 폐배지의 황 함량 저감 및 저장 ․ 유통 관련 물리화학적 특성 변화
Se-Hui Mun 
, Myeong-Seon Kim , Hyun-Ah Choi , Ji-Hwan Beak , Ji-Hun Shin
, Myeong-Seon Kim , Hyun-Ah Choi , Ji-Hwan Beak , Ji-Hun Shin
Food Sci. Preserv. 2026;33(2):283-292.
https://doi.org/10.11002/fsp.2026.33.2.283
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https://doi.org/10.11002/fsp.2026.33.2.283
Development of a coffee beer brewing process using coffee
커피를 활용한 커피 맥주 제조 공정 개발
커피를 활용한 커피 맥주 제조 공정 개발
Se-Eun Baek , Se-Hui Mun , Shang-Hwa Cha , Dong-Mo Son , Ji-Hwan Beak
, Se-Hui Mun , Shang-Hwa Cha , Dong-Mo Son , Ji-Hwan Beak
Food Sci. Preserv. 2025;32(4):674-683.
https://doi.org/10.11002/fsp.2025.32.4.674
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https://doi.org/10.11002/fsp.2025.32.4.674
