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Author: Sung-Hee Jeon

4 Articles are founded.

Phytochemical components and physiological activities of purple wheat bran ‘Arriheuk’ extracts
자색밀(아리흑) 추출물의 기능성 성분 및 생리활성
Korean J. Food Preserv. 2021;28(3):372-383.
https://doi.org/10.11002/kjfp.2021.28.3.372
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Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji
Rhizopus oligosporus Koji를 이용한 토마토 속성장의 품질 특성
Korean J. Food Preserv. 2021;28(2):252-260.
https://doi.org/10.11002/kjfp.2021.28.2.252
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Enzyme activities and volatile compounds of Rhizopus oligosporus ‘Koji’
Rhizopus oligosporus ‘Koji’의 효소활성 및 향미성분
Korean J. Food Preserv. 2020;27(3):407-415.
https://doi.org/10.11002/kjfp.2020.27.3.407
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Quality characteristics of tangerine peel Soksungjang prepared from different koji strains
균주를 달리하여 제조한 귤피 속성장의 특성
Korean J Food Preserv 2016;23(1):117-126.
https://doi.org/10.11002/kjfp.2016.23.1.117
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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