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Author: Woe Ja Jeong

1 Articles are founded.

Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts
쑥 당-추출액의 발효 중 효모 다양성과 향기성분 변화
Korean J Food Preserv 2018;25(7):863-873.
https://doi.org/10.11002/kjfp.2018.25.7.863
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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