Advanced Search List
Search Keywords
Author: Kye-Man Cho
3 Articles are founded.
Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon
여주 첨가 청국장 발효 중 phytoestrogen 함량 및 항산화 활성 변화
여주 첨가 청국장 발효 중 phytoestrogen 함량 및 항산화 활성 변화
Kye-Man Cho 
, Ok-Soo Joo
, Ok-Soo Joo
Korean J Food Preserv 2015;22(1):119-128.
https://doi.org/10.11002/kjfp.2015.22.1.119
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2015.22.1.119
Quality characteristics of low salted garlic Doenjang during fermentation
저염 마늘된장의 숙성기간에 따른 품질특성
저염 마늘된장의 숙성기간에 따른 품질특성
Kye-Man Cho , Jae-Ran Kang , Gyeong-Min Kim , Min-Jung Kang , Chung-Eun Hwang , Young-Shim Jeong , Jeong-Hwan Kim , Chang-Kwon Lee , Jung-Hye Shin
, Jae-Ran Kang , Gyeong-Min Kim , Min-Jung Kang , Chung-Eun Hwang , Young-Shim Jeong , Jeong-Hwan Kim , Chang-Kwon Lee , Jung-Hye Shin
Korean J Food Preserv 2014;21(5):627-635.
https://doi.org/10.11002/kjfp.2014.21.5.627
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2014.21.5.627
Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징
Kye-Man Cho , Ok-Soo Joo
, Ok-Soo Joo
Korean J Food Preserv 2014;21(2):206-214.
https://doi.org/10.11002/kjfp.2014.21.2.206
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2014.21.2.206
