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Author: Jin ju Lee
2 Articles are founded.
Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids
Sung Ran Yoon 
, Jin Ju Lee , Jungmin Park , Jung A Ryu , Ju-Ock Nam , Min Sook Kang , Sun Hwa Kim , Yong Jin Jeong
, Jin Ju Lee , Jungmin Park , Jung A Ryu , Ju-Ock Nam , Min Sook Kang , Sun Hwa Kim , Yong Jin Jeong
Korean J. Food Preserv. 2023;30(6):905-917.
https://doi.org/10.11002/kjfp.2023.30.6.905
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https://doi.org/10.11002/kjfp.2023.30.6.905
Effect of a kimchi-derived combined starter on the fermentation process of kimchi
김치 유래 복합 종균 적용이 김치의 발효과정에 미치는 영향
김치 유래 복합 종균 적용이 김치의 발효과정에 미치는 영향
Jin ju Lee
Korean J. Food Preserv. 2021;28(1):141-146.
https://doi.org/10.11002/kjfp.2021.28.1.141
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https://doi.org/10.11002/kjfp.2021.28.1.141
