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Author: Yejin Shin

2 Articles are founded.

Prediction of compounds affecting makgeolli aroma through multivariate analysis
다각적 분석법을 통한 막걸리 향기에 영향을 미치는 성분 예측
Bora Lim , Dahye Kim , Yejin Shin , In-Seo Hwang , Ji-Yoon Choi , Chan-woo Kim , Ji-Ho Choi
임보라, 김다혜, 신예진, 황인서, 최지윤, 김찬우, 최지호
Food Sci. Preserv. 2025;32(2):301-312.
https://doi.org/10.11002/fsp.2025.32.2.301
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Effect of grinding size and inoculation rates on barley nuruk quality characteristics and volatile compounds of makgeolli
보리의 분쇄크기 및 종균 접종율에 따른 누룩의 품질특성 및 보리 막걸리의 향기성분 변화
Yejin Shin , Chan-woo Kim , Ji-ho Choi , Bora Lim
신예진, 김찬우, 최지호, 임보라
Food Sci. Preserv. 2024;31(6):957-968.
https://doi.org/10.11002/fsp.2024.31.6.957
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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