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Author: Jin Song
7 Articles are founded.
Changes of physicochemical properties of Cheonggukjang prepared with various soybean cultivars and Bacillus subtilis HJ18-9
장류용 주요 콩품종 및 Bacillus subtilis HJ18-9 균주에 따른 청국장의 품질특성 변화
장류용 주요 콩품종 및 Bacillus subtilis HJ18-9 균주에 따른 청국장의 품질특성 변화
Na-Young Gil 
, Jin Song , Jeong Seon Eom , Shin-Young Park , Hye-Sun Choi
, Jin Song , Jeong Seon Eom , Shin-Young Park , Hye-Sun Choi
Korean J Food Preserv 2016;23(6):811-818.
https://doi.org/10.11002/kjfp.2016.23.6.811
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https://doi.org/10.11002/kjfp.2016.23.6.811
Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성
Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성
Kyung Ha Lee , Eun Ju Kim , Hye Sun Choi , Shin Young Park , Jae Hyun Kim , Jin Song
, Eun Ju Kim , Hye Sun Choi , Shin Young Park , Jae Hyun Kim , Jin Song
Korean J Food Preserv 2015;22(4):545-552.
https://doi.org/10.11002/kjfp.2015.22.4.545
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https://doi.org/10.11002/kjfp.2015.22.4.545
Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9
Bacillus subtilis HJ18-9 이용하여 제조한 품종별 청국장의 품질특성과 isoflavone 함량의 변화
Bacillus subtilis HJ18-9 이용하여 제조한 품종별 청국장의 품질특성과 isoflavone 함량의 변화
Jin Song , Kyung-Ha Lee , Hye-Sun Choi , Kyung-A Hwang
, Kyung-Ha Lee , Hye-Sun Choi , Kyung-A Hwang
Korean J Food Preserv 2015;22(4):535-544.
https://doi.org/10.11002/kjfp.2015.22.4.535
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https://doi.org/10.11002/kjfp.2015.22.4.535
Quality characteristics of Korean-Uzbekistanis fermented soybean paste
우즈베키스탄 고려인 제조 장류의 품질특성
우즈베키스탄 고려인 제조 장류의 품질특성
Bo Young Seo , Jeong Seon Eom , Jin Song , Sung Yeol Baek , Jae Hyun Kim , Shin Young Park , Hye Sun Choi
, Jeong Seon Eom , Jin Song , Sung Yeol Baek , Jae Hyun Kim , Shin Young Park , Hye Sun Choi
Korean J Food Preserv 2015;22(3):458-463.
https://doi.org/10.11002/kjfp.2015.22.3.458
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https://doi.org/10.11002/kjfp.2015.22.3.458
Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus
황기 첨가량에 따른 전통식 간장의 품질특성
황기 첨가량에 따른 전통식 간장의 품질특성
Yeon-Jeong Jang , Eun-Ju Kim , Yoon-Hee Choi , Hye-Seon Choi , Jin Song , Ji-Ho Choi , Shin-Young Park
, Eun-Ju Kim , Yoon-Hee Choi , Hye-Seon Choi , Jin Song , Ji-Ho Choi , Shin-Young Park
Korean J Food Preserv 2014;21(6):885-891.
https://doi.org/10.11002/kjfp.2014.21.6.885
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https://doi.org/10.11002/kjfp.2014.21.6.885
Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)
천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성
천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성
Hyuk-Jin Kwon , Hwa-Sun Kim , Yoon-Hee Choi , Ji-Ho Choi , Hae-Sun Choi , Jin Song , Shin-Young Park
, Hwa-Sun Kim , Yoon-Hee Choi , Ji-Ho Choi , Hae-Sun Choi , Jin Song , Shin-Young Park
Korean J Food Preserv 2014;21(2):231-238.
https://doi.org/10.11002/kjfp.2014.21.2.231
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https://doi.org/10.11002/kjfp.2014.21.2.231
Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935
Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화
Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화
Kyung ha Lee , Hye Sun Choi , Yoon Hee Choi , Shin Young Park , Jin Song
, Hye Sun Choi , Yoon Hee Choi , Shin Young Park , Jin Song
Korean J Food Preserv 2014;21(1):121-128.
https://doi.org/10.11002/kjfp.2014.21.1.121
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https://doi.org/10.11002/kjfp.2014.21.1.121
