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Author: Mi Seong Kim
2 Articles are founded.
Fermentation characteristics and aroma compounds of sweet potato soju using enzymes
Mi Seong Kim 
, Ye Seul Kwon , Yong-Suk Kim , Han-Seok Choi
, Ye Seul Kwon , Yong-Suk Kim , Han-Seok Choi
Food Sci. Preserv. 2025;32(1):50-64.
https://doi.org/10.11002/fsp.2025.32.1.50
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https://doi.org/10.11002/fsp.2025.32.1.50
Potential production strategy for distilled soju by fermenting nonsteamed rice using commercial enzyme products
상업용 효소제를 이용한 무증자 쌀 발효 증류식 소주의 제조 가능성
상업용 효소제를 이용한 무증자 쌀 발효 증류식 소주의 제조 가능성
Ye Seul Kwon , Jisu Lee , Mi Seong Kim , Sochon Han , Han-Seok Choi
, Jisu Lee , Mi Seong Kim , Sochon Han , Han-Seok Choi
Korean J. Food Preserv. 2023;30(4):669-682.
https://doi.org/10.11002/kjfp.2023.30.4.669
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https://doi.org/10.11002/kjfp.2023.30.4.669
