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Author: Kyung-Hyung Ku
2 Articles are founded.
Capsaicinoid content and quality attributes of commercial red pepper powder according to the labeled pungency levels
시판 고춧가루의 매운맛 등급 표시에 따른 capsaicinoid 함량 및 품질 특성 조사
시판 고춧가루의 매운맛 등급 표시에 따른 capsaicinoid 함량 및 품질 특성 조사
Donghee Ahn 
, Eunyoung Park , Seoyeong Kim , Kyung-Hyung Ku , Jeong-Ho Lim , Jihyun Lee
, Eunyoung Park , Seoyeong Kim , Kyung-Hyung Ku , Jeong-Ho Lim , Jihyun Lee
Korean J. Food Preserv. 2022;29(6):907-917.
https://doi.org/10.11002/kjfp.2022.29.6.907
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https://doi.org/10.11002/kjfp.2022.29.6.907
Effects of pre-heat treatments on the quality of cut kimchi cabbages during short-term storage
절단배추의 단기 저장에 대한 예열처리 효과
절단배추의 단기 저장에 대한 예열처리 효과
Sang-Seop Kim , Kyung-Hyung Ku , Moon-Cheol Jeong , Joo-Heon Hong , Shin-Kyo Chung
, Kyung-Hyung Ku , Moon-Cheol Jeong , Joo-Heon Hong , Shin-Kyo Chung
Korean J Food Preserv 2014;21(6):776-783.
https://doi.org/10.11002/kjfp.2014.21.6.776
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https://doi.org/10.11002/kjfp.2014.21.6.776
