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Author: Seong-Hyun Jeon
2 Articles are founded.
Production of high-acidity peach vinegar by improving the manufacturing process of “Dochobang”
“도초방” 의 제조 공정 개선을 통한 고산도 복숭아 식초 제조
“도초방” 의 제조 공정 개선을 통한 고산도 복숭아 식초 제조
Seong-hyun Jeon 
, Hyun-Ju Park , So-Young Kim , Soo-Hwan Yeo , Hee-Min Gwon
, Hyun-Ju Park , So-Young Kim , Soo-Hwan Yeo , Hee-Min Gwon
Korean J. Food Preserv. 2021;28(1):117-128.
https://doi.org/10.11002/kjfp.2021.28.1.117
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https://doi.org/10.11002/kjfp.2021.28.1.117
Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
Kyu-Taek Choi , Sae-Byuk Lee , Seong-Hyun Jeon , Woo-Chang Lee , Jun-Su Choi , Heui-Dong Park
, Sae-Byuk Lee , Seong-Hyun Jeon , Woo-Chang Lee , Jun-Su Choi , Heui-Dong Park
Korean J. Food Preserv. 2020;27(1):74-84.
https://doi.org/10.11002/kjfp.2020.27.1.74
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https://doi.org/10.11002/kjfp.2020.27.1.74
