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Author: Sun Young Lee
2 Articles are founded.
Quality characteristics of fermented soybean products produced by lactic acid bacteria isolated from traditional soybean paste
전통 장류 유래 유산균을 이용한 콩 발효물의 품질특성
전통 장류 유래 유산균을 이용한 콩 발효물의 품질특성
Sun Young Lee 
, Bo Young Seo , Jeong Seon Eom , Hye Sun Choi
, Bo Young Seo , Jeong Seon Eom , Hye Sun Choi
Korean J Food Preserv 2017;24(2):187-195.
https://doi.org/10.11002/kjfp.2017.24.2.187
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https://doi.org/10.11002/kjfp.2017.24.2.187
Effect of the container and temperature on the quality of buckwheat (Fagopyrum esculentum) Soksungjang during storage
용기 및 온도에 따른 저장 중 메밀 속성장의 품질특성
용기 및 온도에 따른 저장 중 메밀 속성장의 품질특성
Sun Young Lee , Soo Hwa Baik , Hye Sun Choi
, Soo Hwa Baik , Hye Sun Choi
Korean J Food Preserv 2014;21(2):239-245.
https://doi.org/10.11002/kjfp.2014.21.2.239
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https://doi.org/10.11002/kjfp.2014.21.2.239
