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Author: Jong-Kug Lee

2 Articles are founded.

Quality and antioxidant activity of a grain drink with lactic acid bacteria-fermented purple sweet potato powder
자색고구마 유산균 발효 분말을 첨가한 곡물 음료의 품질 및 항산화 활성
Food Sci. Preserv. 2026;33(2):265-273.
https://doi.org/10.11002/fsp.2026.33.2.265
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Evaluation of folate retention in ready-to-serve and ready-to-cook foods
즉석섭취식품 및 즉석조리식품의 엽산 조리 잔존율 분석
Food Sci. Preserv. 2026;33(1):151-162.
https://doi.org/10.11002/fsp.2026.33.1.151
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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Transition to Article Processing Charges (APCs)


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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