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Author: Ji-Seon Kim

2 Articles are founded.

Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains
효모 종류에 따른 무독화 옻식초의 초산발효 특성
Korean J Food Preserv 2016;23(7):1042-1049.
https://doi.org/10.11002/kjfp.2016.23.7.1042
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Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria
초산균 종류에 따른 무독화 옻식초의 품질 특성
Korean J Food Preserv 2016;23(3):347-354.
https://doi.org/10.11002/kjfp.2016.23.3.347
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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