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Author: Kyung-Tack Kim
5 Articles are founded.
Characterization of bitterness components of ginseng using electronic tongue
전자혀를 이용한 인삼의 쓴맛 성분 특성화
전자혀를 이용한 인삼의 쓴맛 성분 특성화
Kyung-Tack Kim 
, Sang Yoon Choi
, Sang Yoon Choi
Korean J. Food Preserv. 2023;30(4):663-668.
https://doi.org/10.11002/kjfp.2023.30.4.663
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https://doi.org/10.11002/kjfp.2023.30.4.663
Anti-oxidative and muscle cell protective effects of ginger extract according to the extraction conditions
추출조건에 따른 생강 추출물의 항산화 활성 및 산화스트레스에 의한 근육세포 보호 효과
추출조건에 따른 생강 추출물의 항산화 활성 및 산화스트레스에 의한 근육세포 보호 효과
Sang Yoon Choi , Kyung-Tack Kim
, Kyung-Tack Kim
Korean J. Food Preserv. 2022;29(5):762-767.
https://doi.org/10.11002/kjfp.2022.29.5.762
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https://doi.org/10.11002/kjfp.2022.29.5.762
Antifungal effects of Paeonia lactiflora seed extracts
Kyung-Tack Kim , Dong Gu Lee , Sang Yoon Choi
, Dong Gu Lee , Sang Yoon Choi
Korean J. Food Preserv. 2022;29(4):612-619.
https://doi.org/10.11002/kjfp.2022.29.4.612
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https://doi.org/10.11002/kjfp.2022.29.4.612
The morphological and chemical composition characteristics of Opuntia ficus-indica and Opuntia humifusa fruits
손바닥선인장(백년초, 천년초) 열매의 외관 및 성분특성 연구
손바닥선인장(백년초, 천년초) 열매의 외관 및 성분특성 연구
Mi-Hyun Kim , Hee Jung Kim , Mi Jang , Tae-Gyu Lim , Hee-Do Hong , Young Kyoung Rhee , Kyung-Tack Kim , Chang-Won Cho
, Hee Jung Kim , Mi Jang , Tae-Gyu Lim , Hee-Do Hong , Young Kyoung Rhee , Kyung-Tack Kim , Chang-Won Cho
Korean J Food Preserv 2016;23(5):711-717.
https://doi.org/10.11002/kjfp.2016.23.5.711
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https://doi.org/10.11002/kjfp.2016.23.5.711
The seasonal appearance and chemical composition characteristics of cladode of Opuntia humifusa
천년초 줄기의 수확 시기 별 외관 및 성분 품질 특성
천년초 줄기의 수확 시기 별 외관 및 성분 품질 특성
Hee Jung Kim , Mi-Hyun Kim , Mi Jang , Tae-Gyu Lim , Hee-Do Hong , Young Kyoung Rhee , Kyung-Tack Kim , Chang-Won Cho
, Mi-Hyun Kim , Mi Jang , Tae-Gyu Lim , Hee-Do Hong , Young Kyoung Rhee , Kyung-Tack Kim , Chang-Won Cho
Korean J Food Preserv 2016;23(4):502-509.
https://doi.org/10.11002/kjfp.2016.23.4.502
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https://doi.org/10.11002/kjfp.2016.23.4.502
