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Author: Mi-Yeon Kim
6 Articles are founded.
Comparison of quality characteristics of Doenjang reduced of sodium content
나트륨 저감화에 따른 된장의 품질 특성
나트륨 저감화에 따른 된장의 품질 특성
Mi-Yeon Kim 
, Mina Kim , Ji Hong Hwang , SunHwa Kim , Yong-Jin Jeong
, Mina Kim , Ji Hong Hwang , SunHwa Kim , Yong-Jin Jeong
Korean J Food Preserv 2017;24(6):771-777.
https://doi.org/10.11002/kjfp.2017.24.6.771
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https://doi.org/10.11002/kjfp.2017.24.6.771
Effects of long-term endurance exercise and Salvia miltiorrhiza vinegar on body composition and insulin resistance in high fat diet-induced obese rats
장기간의 지구성 운동과 단삼식초 섭취가 고지방식 유도 비만 흰 쥐의 신체구성과 인슐린 저항성에 미치는 영향
장기간의 지구성 운동과 단삼식초 섭취가 고지방식 유도 비만 흰 쥐의 신체구성과 인슐린 저항성에 미치는 영향
Kijin Kim , Su-Ryun Jung , Na-young Ahn , Ju-sik Park , Young-Sik Ju , Sung-Wook Kim , Gyu-Ho Lee , Mi-Yeon Kim , Yong-Jin Jeong
, Su-Ryun Jung , Na-young Ahn , Ju-sik Park , Young-Sik Ju , Sung-Wook Kim , Gyu-Ho Lee , Mi-Yeon Kim , Yong-Jin Jeong
Korean J Food Preserv 2017;24(5):666-672.
https://doi.org/10.11002/kjfp.2017.24.5.666
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https://doi.org/10.11002/kjfp.2017.24.5.666
Characteristics of iron powder formulation produced from porcine blood by enzymatic treatment
효소 처리한 돈혈 활용 철분분말제제 특성
효소 처리한 돈혈 활용 철분분말제제 특성
Mi-Yeon Kim , MinA Kim , Yong-Jin Jeong
, MinA Kim , Yong-Jin Jeong
Korean J Food Preserv 2016;23(5):753-757.
https://doi.org/10.11002/kjfp.2016.23.5.753
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https://doi.org/10.11002/kjfp.2016.23.5.753
Changes in physicochemical characteristics of porcine blood under various conditions of enzyme hydrolysis
효소분해조건에 따른 돈혈의 식품학적 품질 특성 변화
효소분해조건에 따른 돈혈의 식품학적 품질 특성 변화
Joo Young Park , Mi-Yeon Kim , Yong-Jin Jeong
, Mi-Yeon Kim , Yong-Jin Jeong
Korean J Food Preserv 2016;23(3):413-421.
https://doi.org/10.11002/kjfp.2016.23.3.413
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https://doi.org/10.11002/kjfp.2016.23.3.413
Effect of temperature on photosynthetic capacity and influence of harvesting time on quality of Salvia miltiorrhiza Bunge
온도에 따른 단삼의 광합성 특성 및 수확시기가 품질에 미치는 영향
온도에 따른 단삼의 광합성 특성 및 수확시기가 품질에 미치는 영향
Young-Jin Seo , Jong-Su Kim , Sun-Hwa Kim , Mi-Yeon Kim , Yong-Jin Jeong , Gi-Un Seong , Shin-Kyo Chung
, Jong-Su Kim , Sun-Hwa Kim , Mi-Yeon Kim , Yong-Jin Jeong , Gi-Un Seong , Shin-Kyo Chung
Korean J Food Preserv 2015;22(6):804-810.
https://doi.org/10.11002/kjfp.2015.22.6.804
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https://doi.org/10.11002/kjfp.2015.22.6.804
Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes
효소 처리에 따른 단삼 추출물의 이화학적 특성
효소 처리에 따른 단삼 추출물의 이화학적 특성
Sun-Hwa Kim , In-Wook Hwang , Shin-Kyo Chung , Young-Jin Seo , Jong-Soo Kim , Yong-Jin Jeong , Mi-Yeon Kim
, In-Wook Hwang , Shin-Kyo Chung , Young-Jin Seo , Jong-Soo Kim , Yong-Jin Jeong , Mi-Yeon Kim
Korean J Food Preserv 2015;22(5):699-707.
https://doi.org/10.11002/kjfp.2015.22.5.699
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https://doi.org/10.11002/kjfp.2015.22.5.699
