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Author: So-Mang Kim
7 Articles are founded.
Antimicrobial activity and stability of Prunus mume fruit extract against Streptococcus mutans KCCM 40105 strain
매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성
매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성
Bok-Seon Kim 
, So-Mang Kim , Jae-Hee Jeong , Hong-Bi Han , Hui-Won Lee , Cheol-Min Kim , Hyo-Gyeong Woo , Dae-Sub Hwang , Myung-Won Park , Chang-Ki Huh
, So-Mang Kim , Jae-Hee Jeong , Hong-Bi Han , Hui-Won Lee , Cheol-Min Kim , Hyo-Gyeong Woo , Dae-Sub Hwang , Myung-Won Park , Chang-Ki Huh
Korean J. Food Preserv. 2021;28(3):426-436.
https://doi.org/10.11002/kjfp.2021.28.3.426
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https://doi.org/10.11002/kjfp.2021.28.3.426
Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
Hong-Bi Han , Hee-Won Lee , Bok-Seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
, Hee-Won Lee , Bok-Seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
Korean J. Food Preserv. 2021;28(2):240-251.
https://doi.org/10.11002/kjfp.2021.28.2.240
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https://doi.org/10.11002/kjfp.2021.28.2.240
Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
Hee-Won Lee , Hong-Bi Han , Bok-seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
, Hong-Bi Han , Bok-seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
Korean J. Food Preserv. 2020;27(6):694-703.
https://doi.org/10.11002/kjfp.2020.27.6.694
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https://doi.org/10.11002/kjfp.2020.27.6.694
Quality characteristics of whey Makgeolli by Kluyveromyces marxianus
Kluyveromyces marxianus에 의한 유청막걸리 품질특성
Kluyveromyces marxianus에 의한 유청막걸리 품질특성
Su-Hwan Kim , Chang-Ki Huh , So-Mang Kim , In-Kyung Cho , Yong-Doo Kim
, Chang-Ki Huh , So-Mang Kim , In-Kyung Cho , Yong-Doo Kim
Korean J Food Preserv 2015;22(4):528-534.
https://doi.org/10.11002/kjfp.2015.22.4.528
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https://doi.org/10.11002/kjfp.2015.22.4.528
Quality characteristics of Yakju at addition sprout and root of reed
갈대 뿌리와 갈대순 첨가에 따른 약주의 품질특성
갈대 뿌리와 갈대순 첨가에 따른 약주의 품질특성
Sung-Tae Kim , So-Mang Kim , Jae-Hee Jeong , Yong-Doo Kim
, So-Mang Kim , Jae-Hee Jeong , Yong-Doo Kim
Korean J Food Preserv 2015;22(4):490-497.
https://doi.org/10.11002/kjfp.2015.22.4.490
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https://doi.org/10.11002/kjfp.2015.22.4.490
Comparison of quality properties and identification of acetic acid bacteria for black waxy rice vinegar
흑찰미 식초 제조를 위한 초산균주 동정 및 품질특성 비교
흑찰미 식초 제조를 위한 초산균주 동정 및 품질특성 비교
Gyeong-Eun Lee , So-Mang Kim , Chang-Ki Huh , In-Kyung Cho , Yong-Doo Kim
, So-Mang Kim , Chang-Ki Huh , In-Kyung Cho , Yong-Doo Kim
Korean J Food Preserv 2015;22(3):443-451.
https://doi.org/10.11002/kjfp.2015.22.3.443
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https://doi.org/10.11002/kjfp.2015.22.3.443
Comparison for enzymic activity of Nuruk and quality properties of Yakju by different fungi
곰팡이 균주에 따른 누룩의 효소활성 및 약주 품질특성 비교
곰팡이 균주에 따른 누룩의 효소활성 및 약주 품질특성 비교
Chang-Ki Huh , So-Mang Kim , Yong-Doo Kim
, So-Mang Kim , Yong-Doo Kim
Korean J Food Preserv 2014;21(4):573-580.
https://doi.org/10.11002/kjfp.2014.21.4.573
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https://doi.org/10.11002/kjfp.2014.21.4.573
