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Author: Jun Tae Kim
3 Articles are founded.
Comparison of physicochemical properties and flavor content of yuja (Citrus junos) powders prepared by different homogenization and drying methods
균질처리와 건조방법에 따른 유자 분말의 이화학적 특성과 향기 함량 비교
균질처리와 건조방법에 따른 유자 분말의 이화학적 특성과 향기 함량 비교
Seo A Jung 
, Ji-young Yoon , Jun Tae Kim , Gye Hwa Shin
, Ji-young Yoon , Jun Tae Kim , Gye Hwa Shin
Korean J. Food Preserv. 2022;29(1):59-69.
https://doi.org/10.11002/kjfp.2022.29.1.59
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https://doi.org/10.11002/kjfp.2022.29.1.59
Preparation and antimicrobial activity of ‘Yuja’ nanoemulsion using ultrasonic homogenization treated ‘Yuja’ juice
초음파처리 유자즙을 이용한 유자 나노에멀젼 제조 및 항균 특성
초음파처리 유자즙을 이용한 유자 나노에멀젼 제조 및 항균 특성
Seo A Jung , Su Jung Hong , Jun Tae Kim , Su-Hyeon Kim , Mi-Kyung Park , Dong Hee Lee , Gye Hwa Shin
, Su Jung Hong , Jun Tae Kim , Su-Hyeon Kim , Mi-Kyung Park , Dong Hee Lee , Gye Hwa Shin
Korean J. Food Preserv. 2020;27(2):224-231.
https://doi.org/10.11002/kjfp.2020.27.2.224
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https://doi.org/10.11002/kjfp.2020.27.2.224
Quality assessment of ‘Fuyu’ persimmon treated by a combination of γ-irradiation and 1-methylcyclopropene
Korean J Food Preserv 2018;25(4):411-416.
https://doi.org/10.11002/kjfp.2018.25.4.411
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https://doi.org/10.11002/kjfp.2018.25.4.411
