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Author: Mi-Sun Kim

3 Articles are founded.

Comparison of essential oils and lignans compositions from pulp and seed of Omija (Schisandra chinensis) berry
오미자(Schisandra chinensis) 열매의 과육과 씨에서 정유 및 리그난 성분 비교
Mi-Sun Kim , Ye Seul Kwon , Hyun Jin Choi , Young-Hoi Kim , Han-Seok Choi
김미선, 권예슬, 최현진, 김영회, 최한석
Food Sci. Preserv. 2024;31(4):623-632.
https://doi.org/10.11002/fsp.2024.31.4.623
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Reduction in the contents of acetaldehyde, methanol and fusel alcohols in the Muscat Bailey A wine fermented by Korean indigenous sugar-tolerant yeasts Saccharomyces cerevisiae S13 and D8
토착형 아황산 및 당 내성 효모 Saccharomyces cerevisiae S13과 D8에 의한 Muscat Bailey A 포도주의 아세트알데히드, 메탄올 및 고급알코올의 감소 효과
Mi-Sun Kim , Heui-Dong Park
김미선, 박희동
Korean J Food Preserv 2014;21(6):851-858.
https://doi.org/10.11002/kjfp.2014.21.6.851
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Anti-thrombosis and anti-oxidative activity of the root of Arctium lappa L.
우엉 뿌리의 항혈전 및 항산화 활성
Mi-Sun Kim , Ye-Seul Lee , Ho-Yong Sohn
김미선, 이예슬, 손호용
Korean J Food Preserv 2014;21(5):727-734.
https://doi.org/10.11002/kjfp.2014.21.5.727
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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