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Author: Weon Taek Seo
4 Articles are founded.
Quality characteristics and antioxidant activity of plum vinegar
자두식초의 이화학적 품질 특성과 항산화 활성
자두식초의 이화학적 품질 특성과 항산화 활성
Hyo Jung Ann 
, Yeon Ho Do , Yu Ri Jeong , Ji Hyun Kim , Weon Taek Seo
, Yeon Ho Do , Yu Ri Jeong , Ji Hyun Kim , Weon Taek Seo
Food Sci. Preserv. 2025;32(6):1121-1132.
https://doi.org/10.11002/fsp.2025.32.6.1121
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https://doi.org/10.11002/fsp.2025.32.6.1121
Quality characteristics and antioxidant activity of onion vinegar and black onion vinegar
양파와 흑양파를 이용하여 제조한 식초의 품질 특성 및 항산화 활성
양파와 흑양파를 이용하여 제조한 식초의 품질 특성 및 항산화 활성
Mi Suk Kim , Ji Hyun Kim , Geon Hyeong Gwon , Nan Kyung Kim , Ah Young Lee , Weon Taek Seo , Hyun Young Kim
, Ji Hyun Kim , Geon Hyeong Gwon , Nan Kyung Kim , Ah Young Lee , Weon Taek Seo , Hyun Young Kim
Korean J. Food Preserv. 2022;29(1):49-58.
https://doi.org/10.11002/kjfp.2022.29.1.49
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https://doi.org/10.11002/kjfp.2022.29.1.49
Characteristics of fermented vinegar using mulberry and its antioxidant activity
오디를 이용한 발효식초의 특성 및 항산화 효과
오디를 이용한 발효식초의 특성 및 항산화 효과
Se-In Bang , Geon Hyeong Gwon , Eun Ju Cho , Ah Young Lee , Weon Taek Seo
, Geon Hyeong Gwon , Eun Ju Cho , Ah Young Lee , Weon Taek Seo
Korean J. Food Preserv. 2020;27(5):651-662.
https://doi.org/10.11002/kjfp.2020.27.5.651
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https://doi.org/10.11002/kjfp.2020.27.5.651
Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract
섬애약쑥 추출물의 첨가 비율에 따른 식혜의 품질특성
섬애약쑥 추출물의 첨가 비율에 따른 식혜의 품질특성
Jeong Yeon Shin , Yeon U Woo , Yu Lim Jo , Weon Taek Seo , Jine Shang Choi
, Yeon U Woo , Yu Lim Jo , Weon Taek Seo , Jine Shang Choi
Korean J Food Preserv 2017;24(2):196-205.
https://doi.org/10.11002/kjfp.2017.24.2.196
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https://doi.org/10.11002/kjfp.2017.24.2.196
