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Author: Weon Tack Seo

3 Articles are founded.

Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract
섬애약쑥 주정 추출물로 제조한 발효식초의 품질특성
Ji Hyeon Shin , Min Jung Kang , Hee Uk Byun , Won Yoel Bea , Jeong Yeon Shin , Weon Tack Seo , Jine Shang Choi , Jung Hye Shin
신지현, 강민정, 변희욱, 배원열, 신정연, 서원택, 최진상, 신정혜
Korean J Food Preserv 2017;24(5):647-657.
https://doi.org/10.11002/kjfp.2017.24.5.647
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Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol
흑마늘의 첨가량과 초기 알코올 농도를 달리한 발효 식초의 품질특성
Weon Tack Seo, Myoung Hyo Choi, Hye Jin Sim, Gyeong Wha Kim, Yeon Mi Shin, Min Jung Kang
서원택, 최명효, 심혜진, 김경화, 신연미, 강민정
Korean J Food Preserv 2016;23(1):34-41.
https://doi.org/10.11002/kjfp.2016.23.1.34
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Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods
채취시기 및 가공방법에 따른 섬애약쑥의 이화학적 특성과 항산화활성
Myoung Hyo Choi , Jae Ran Kang , Hye Jin Sim , Min Jung Kang , Weon Tack Seo , Won Yoel Bae , Jung Hye Shin
최명효, 강재란, 심혜진, 강민정, 서원택, 배원열, 신정혜
Korean J Food Preserv 2015;22(3):399-407.
https://doi.org/10.11002/kjfp.2015.22.3.399
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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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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