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Author: Mun-Ju Kwon
2 Articles are founded.
Investigation of synthetic compounds in commercially available peeled root vegetable products
Sung-Hee Kwon 
, Mi-Sook Yeom , Byung-Kyu Park , Se-Youn Han , Min-Jeong Kang , Kwang-Sig Joo , Myung-Je Heo , Mun-Ju Kwon
, Mi-Sook Yeom , Byung-Kyu Park , Se-Youn Han , Min-Jeong Kang , Kwang-Sig Joo , Myung-Je Heo , Mun-Ju Kwon
Korean J. Food Preserv. 2022;29(4):601-611.
https://doi.org/10.11002/kjfp.2022.29.4.601
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https://doi.org/10.11002/kjfp.2022.29.4.601
Antibacterial activity and sensory characteristic of sauce for raw fish with tea extract and garlic vinegar
차추출물과 마늘식초를 이용한 생선회용 소스의 항균활성 및 관능특성
차추출물과 마늘식초를 이용한 생선회용 소스의 항균활성 및 관능특성
Young Sun Han , Hye Jin Choi , Seung Ri Lee , Mun-Ju Kwon , Myung Je Heo , Nam-Gyu Jo , Hye Young Kim
, Hye Jin Choi , Seung Ri Lee , Mun-Ju Kwon , Myung Je Heo , Nam-Gyu Jo , Hye Young Kim
Korean J Food Preserv 2016;23(5):704-710.
https://doi.org/10.11002/kjfp.2016.23.5.704
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https://doi.org/10.11002/kjfp.2016.23.5.704
