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Author: Su Jeong Lee

3 Articles are founded.

Identification of growth characteristics and physiological functionality of useful fungi from nuruk
전통 누룩에서 분리한 유용 곰팡이의 생육특성 및 생리기능적 특성 규명
Woo Soo Jeong , Su Jeong Lee , So-Young Kim , Soo-Hwan Yeo
정우수, 이수정, 김소영, 여수환
Korean J. Food Preserv. 2022;29(5):768-776.
https://doi.org/10.11002/kjfp.2022.29.5.768
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Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue
전자코와 전자혀를 이용한 농가형 꾸지뽕(Cudrania tricuspidata) 발효식초의 향미 특성 비교
Su Jeong Lee , Sun Hee Kim , Hee-Min Gwon , So-Young Kim , Soo-Hwan Yeo
이수정, 김순희, 권희민, 김소영, 여수환
Korean J. Food Preserv. 2021;28(6):820-827.
https://doi.org/10.11002/kjfp.2021.28.6.820
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Quality characteristics of Kujippong (Cudrania tricuspidata) vinegar fermented by various acetic acid bacteria
초산균 종류에 따른 꾸지뽕 발효식초의 품질 특성
Su Jeong Lee, Sun Hee Kim, So Young Kim, Soo-Hwan Yeo
이수정, 김순희, 김소영, 여수환
Korean J Food Preserv 2019;26(7):766-776.
https://doi.org/10.11002/kjfp.2019.26.7.766
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Transition to Article Processing Charges (APCs)


Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

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