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Author: Su-bin Yeo
2 Articles are founded.
Quality characteristics, antioxidant activity and storage properties of fermented milk added with green tea powder
녹차가루 첨가 발효유의 이화학적 특성과 항산화활성 및 저장성평가
녹차가루 첨가 발효유의 이화학적 특성과 항산화활성 및 저장성평가
Su-bin Yeo 
, Soo-Hwan Yeo , Heui-Dong Park
, Soo-Hwan Yeo , Heui-Dong Park
Korean J Food Preserv 2017;24(5):576-584.
https://doi.org/10.11002/kjfp.2017.24.5.576
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https://doi.org/10.11002/kjfp.2017.24.5.576
Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과
Hyo-sung Jeong , Sae-Byuk Lee , Su-bin Yeo , Da-Hye Kim , Jun-Su Choi , Dong-Hwan Kim , Soo-Hwan Yeo , Heui-Dong Park
, Sae-Byuk Lee , Su-bin Yeo , Da-Hye Kim , Jun-Su Choi , Dong-Hwan Kim , Soo-Hwan Yeo , Heui-Dong Park
Korean J Food Preserv 2017;24(3):472-482.
https://doi.org/10.11002/kjfp.2017.24.3.472
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https://doi.org/10.11002/kjfp.2017.24.3.472
