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Author: Kyu-Taek Choi
8 Articles are founded.
Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape
MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성
MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성
Sanghyuk Lee 
, Kyu-Taek Choi , Jun-Su Choi , Jong-Hyeon Lee , Sae-Byuk Lee
, Kyu-Taek Choi , Jun-Su Choi , Jong-Hyeon Lee , Sae-Byuk Lee
Food Sci. Preserv. 2024;31(4):633-644.
https://doi.org/10.11002/fsp.2024.31.4.633
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https://doi.org/10.11002/fsp.2024.31.4.633
Retraction: Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Retraction: Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Retraction: Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi , Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
, Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
Food Sci. Preserv. 2024;31(1):197-198.
https://doi.org/10.11002/fsp.2024.31.1.197
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https://doi.org/10.11002/fsp.2024.31.1.197
Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi , Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
, Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
Korean J. Food Preserv. 2023;30(6):1029-1042.
https://doi.org/10.11002/kjfp.2023.30.6.1029
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https://doi.org/10.11002/kjfp.2023.30.6.1029
Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke (Helianthus tuberosus L.)
돼지감자(Helianthus tuberosus L.)의 첨가량과 증자처리에 따른 약주 발효 특성
돼지감자(Helianthus tuberosus L.)의 첨가량과 증자처리에 따른 약주 발효 특성
Jun-Su Choi , Kyu-Taek Choi , Chan-Woo Kim , Heui-Dong Park , Sae-Byuk Lee
, Kyu-Taek Choi , Chan-Woo Kim , Heui-Dong Park , Sae-Byuk Lee
Korean J. Food Preserv. 2023;30(1):155-169.
https://doi.org/10.11002/kjfp.2023.30.1.155
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https://doi.org/10.11002/kjfp.2023.30.1.155
Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001
Inulin 분해효모 Wickerhamomyces anomalus JS01과 Saccharomyces cerevisiae KMBL7001의 혼합발효에 의한 돼지감자(Helianthus tuberosus L.)를 첨가한 약주의 발효 특성
Inulin 분해효모 Wickerhamomyces anomalus JS01과 Saccharomyces cerevisiae KMBL7001의 혼합발효에 의한 돼지감자(Helianthus tuberosus L.)를 첨가한 약주의 발효 특성
Jun-Su Choi , Kyu-Taek Choi , Chan-Woo Kim , Sae-Byuk Lee , Heui-Dong Park
, Kyu-Taek Choi , Chan-Woo Kim , Sae-Byuk Lee , Heui-Dong Park
Korean J. Food Preserv. 2022;29(5):800-812.
https://doi.org/10.11002/kjfp.2022.29.5.800
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https://doi.org/10.11002/kjfp.2022.29.5.800
Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics
저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링
저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링
Min-Kyeong Chae , Jun-Su Choi , Hyo-Bin Moon , Jong-Beom Park , Kyu-Taek Choi , Soo-Hwan Yeo , Heui-Dong Park
, Jun-Su Choi , Hyo-Bin Moon , Jong-Beom Park , Kyu-Taek Choi , Soo-Hwan Yeo , Heui-Dong Park
Korean J. Food Preserv. 2021;28(6):810-819.
https://doi.org/10.11002/kjfp.2021.28.6.810
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https://doi.org/10.11002/kjfp.2021.28.6.810
Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
Kyu-Taek Choi , Sae-Byuk Lee , Seong-Hyun Jeon , Woo-Chang Lee , Jun-Su Choi , Heui-Dong Park
, Sae-Byuk Lee , Seong-Hyun Jeon , Woo-Chang Lee , Jun-Su Choi , Heui-Dong Park
Korean J. Food Preserv. 2020;27(1):74-84.
https://doi.org/10.11002/kjfp.2020.27.1.74
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https://doi.org/10.11002/kjfp.2020.27.1.74
Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin
Non-Saccharomyces와 Saccharomyces cerevisiae Fermivin으로 혼합 발효한 사과와인의 동결농축에 따른 이화학적 특성
Non-Saccharomyces와 Saccharomyces cerevisiae Fermivin으로 혼합 발효한 사과와인의 동결농축에 따른 이화학적 특성
Korean J Food Preserv 2018;25(6):730-741.
https://doi.org/10.11002/kjfp.2018.25.6.730
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https://doi.org/10.11002/kjfp.2018.25.6.730
