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Author: Soo Rin Kim
3 Articles are founded.
Development of cabbage fermented powder with enhanced enzyme activity using microorganisms isolated from nuruk
Jongbeom Park 
, Sunghee Kim , Seoyoung Lee , Ryeongeun Kim , Ahhyeon Chun , Jeong Jae Lee , Jong Nam Kim , Soo Rin Kim
, Sunghee Kim , Seoyoung Lee , Ryeongeun Kim , Ahhyeon Chun , Jeong Jae Lee , Jong Nam Kim , Soo Rin Kim
Food Sci. Preserv. 2025;32(6):1067-1076.
https://doi.org/10.11002/fsp.2025.32.6.1067
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https://doi.org/10.11002/fsp.2025.32.6.1067
Development of efficient bioethanol-producing strains utilizing starch-rich potato peels
전분 함유 감자껍질 기반 효율적인 바이오에탄올 생산 균주 개발
전분 함유 감자껍질 기반 효율적인 바이오에탄올 생산 균주 개발
Jin Seon Baek , Soo Rin Kim , Won-Jae Chi
, Soo Rin Kim , Won-Jae Chi
Food Sci. Preserv. 2025;32(3):542-552.
https://doi.org/10.11002/fsp.2025.32.3.542
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https://doi.org/10.11002/fsp.2025.32.3.542
The use of commercial wine yeast Saccharomyces cerevisiae EC1118 for cassava ethanol production at high solids loading
Nithnilanch Phachanseesoulath, Suhyeung Kim , Jamin Shin , Jongbeom Park , Ryeongeun Kim , Sejin Geum , Deokyeol Jeong , In Jung Kim , Soo Rin Kim
, Jamin Shin , Jongbeom Park , Ryeongeun Kim , Sejin Geum , Deokyeol Jeong , In Jung Kim , Soo Rin Kim
Korean J. Food Preserv. 2022;29(4):653-661.
https://doi.org/10.11002/kjfp.2022.29.4.653
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https://doi.org/10.11002/kjfp.2022.29.4.653
