Advanced Search List
Search Keywords
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
자색밀(아리흑) 추출물의 기능성 성분 및 생리활성
Hee-Yeon Jin 
, Sung-Hee Jeon , Kyeong-Hoon Kim , Chon-Sik Kang , Han-Seok Choi , Young Youn
, Sung-Hee Jeon , Kyeong-Hoon Kim , Chon-Sik Kang , Han-Seok Choi , Young Youn
Korean J. Food Preserv. 2021;28(3):372-383.
https://doi.org/10.11002/kjfp.2021.28.3.372
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2021.28.3.372
Rhizopus oligosporus Koji를 이용한 토마토 속성장의 품질 특성
Sung-Hee Jeon , Young Youn , Do-Youn Jeong , Young-Soo Kim
, Young Youn , Do-Youn Jeong , Young-Soo Kim
Korean J. Food Preserv. 2021;28(2):252-260.
https://doi.org/10.11002/kjfp.2021.28.2.252
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2021.28.2.252
Enzyme activities and volatile compounds of Rhizopus oligosporus ‘Koji’
Rhizopus oligosporus ‘Koji’의 효소활성 및 향미성분
Rhizopus oligosporus ‘Koji’의 효소활성 및 향미성분
Sung-Hee Jeon , Young Youn , Do-Youn Jeong , Young-Soo Kim
, Young Youn , Do-Youn Jeong , Young-Soo Kim
Korean J. Food Preserv. 2020;27(3):407-415.
https://doi.org/10.11002/kjfp.2020.27.3.407
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2020.27.3.407
Quality characteristics of tangerine peel Soksungjang prepared from different koji strains
균주를 달리하여 제조한 귤피 속성장의 특성
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
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2016.23.1.117
