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Author: Ye-Na Lee
2 Articles are founded.
Retraction: Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Retraction: Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Retraction: Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi 
, Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
, Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
Food Sci. Preserv. 2024;31(1):197-198.
https://doi.org/10.11002/fsp.2024.31.1.197
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https://doi.org/10.11002/fsp.2024.31.1.197
Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
Kyu-Taek Choi , Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
, Chun-Woo Park , Su-Hyun Lee , Ye-Na Lee , Ji-Yun Oh , Jun-Su Choi , Deokyeong Choe , Sae-Byuk Lee
Korean J. Food Preserv. 2023;30(6):1029-1042.
https://doi.org/10.11002/kjfp.2023.30.6.1029
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https://doi.org/10.11002/kjfp.2023.30.6.1029
