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Author: WooSoo Jeong
3 Articles are founded.
Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect
무김치에서 분리한 Leuconostoc 속의 특성과 면역증강 효과
무김치에서 분리한 Leuconostoc 속의 특성과 면역증강 효과
Seoyeon Kwak 
, Seongeui Yoo , Jieon Park , Woosoo Jeong , Hee-Min Gwon , Soo-Hwan Yeo , So-Young Kim
, Seongeui Yoo , Jieon Park , Woosoo Jeong , Hee-Min Gwon , Soo-Hwan Yeo , So-Young Kim
Korean J. Food Preserv. 2023;30(6):1082-1094.
https://doi.org/10.11002/kjfp.2023.30.6.1082
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https://doi.org/10.11002/kjfp.2023.30.6.1082
Changes in quality characteristics of makjang depending on fermentation location and complex starters
발효 장소와 복합 종균에 따른 막장의 품질 특성 변화
발효 장소와 복합 종균에 따른 막장의 품질 특성 변화
Jieon Park , Myeong-Hui Han , Woosoo Jeong , Soo-Hwan Yeo , So-Young Kim
, Myeong-Hui Han , Woosoo Jeong , Soo-Hwan Yeo , So-Young Kim
Korean J. Food Preserv. 2023;30(6):1056-1071.
https://doi.org/10.11002/kjfp.2023.30.6.1056
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https://doi.org/10.11002/kjfp.2023.30.6.1056
Method validation for quantitative analyzing aflatoxin productivity in Aspergillus sp. isolated from soybean paste
SeongEui Yoo , WooSoo Jeong , Soo-Hwan Yeo , So-Young Kim
, WooSoo Jeong , Soo-Hwan Yeo , So-Young Kim
Korean J. Food Preserv. 2023;30(1):28-41.
https://doi.org/10.11002/kjfp.2023.30.1.28
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https://doi.org/10.11002/kjfp.2023.30.1.28
