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Author: Kyung Mi Kim

2 Articles are founded.

Chemical compositions and antioxidant activities depending on cultivation methods and various parts of yuza
유자 재배방법에 따른 부위별 화학적 성분 및 항산화 활성
Jong Eun Lee , Kyung Mi Kim , Jin Sook Kim , Gi Chang Kim , Song Yi Choi , Sang Bum Kim
이종은, 김경미, 김진숙, 김기창, 최송이, 김상범
Korean J Food Preserv 2017;24(6):802-812.
https://doi.org/10.11002/kjfp.2017.24.6.802
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Quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period
유자즙 첨가량을 달리한 마요네즈 저장 중 품질특성
Kyung Mi Kim , Jong Eun Lee , Jin Sook Kim , Song Yi Choi , Young Eun Jang
김경미, 이종은, 김진숙, 최송이, 장영은
Korean J Food Preserv 2014;21(6):799-807.
https://doi.org/10.11002/kjfp.2014.21.6.799
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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