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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
Mi-Yeon Kim , Mina Kim , Ji Hong Hwang , SunHwa Kim , Yong-Jin Jeong
김미연, 김민아, 황지홍, 김선화, 정용진
Korean J Food Preserv 2017;24(6):771-777.
https://doi.org/10.11002/kjfp.2017.24.6.771
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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
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
김기진, 정수련, 안나영, 박주식, 주영식, 김성욱, 이규호, 김미연, 정용진
Korean J Food Preserv 2017;24(5):666-672.
https://doi.org/10.11002/kjfp.2017.24.5.666
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Characteristics of iron powder formulation produced from porcine blood by enzymatic treatment
효소 처리한 돈혈 활용 철분분말제제 특성
Mi-Yeon Kim , MinA Kim , Yong-Jin Jeong
김미연, 김민아, 정용진
Korean J Food Preserv 2016;23(5):753-757.
https://doi.org/10.11002/kjfp.2016.23.5.753
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Changes in physicochemical characteristics of porcine blood under various conditions of enzyme hydrolysis
효소분해조건에 따른 돈혈의 식품학적 품질 특성 변화
Joo Young Park , Mi-Yeon Kim , Yong-Jin Jeong
박주영, 김미연, 정용진
Korean J Food Preserv 2016;23(3):413-421.
https://doi.org/10.11002/kjfp.2016.23.3.413
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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
Young-Jin Seo , Jong-Su Kim , Sun-Hwa Kim , Mi-Yeon Kim , Yong-Jin Jeong , Gi-Un Seong , Shin-Kyo Chung
서영진, 김종수, 김선화, 김미연, 정용진, 성기운, 정신교
Korean J Food Preserv 2015;22(6):804-810.
https://doi.org/10.11002/kjfp.2015.22.6.804
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Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes
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
김선화, 황인욱, 정신교, 서영진, 김종수, 정용진, 김미연
Korean J Food Preserv 2015;22(5):699-707.
https://doi.org/10.11002/kjfp.2015.22.5.699
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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