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Author: MinA Kim

3 Articles are founded.

Solubilization of polysaccharides and functional components of ginger (Zingiber officinale Rosc.) using ethanol and enzyme
주정과 효소 복합 처리를 활용한 생강의 다당류 및 기능성분 수용화
Dong-Geon Nam, Mina Kim, Pereum Im, Jeong-Sook Choe, Ae-Jin Choi
남동건, 김민아, 임푸름, 최정숙, 최애진
Korean J Food Preserv 2019;26(5):545-554.
https://doi.org/10.11002/kjfp.2019.26.5.545
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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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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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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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