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Author: Yeon-Jeong Jang
5 Articles are founded.
Changes in physicochemical components of Astragalus membranaceus fermented with Phellinus linteus
상황버섯균 접종 황기의 배양 중 이화학적 성분변화
상황버섯균 접종 황기의 배양 중 이화학적 성분변화
Yeon-Jeong Jang 
, Eun-Ju Kim , So Young Kim , Yun Hye Lee , Shin-Young Park
, Eun-Ju Kim , So Young Kim , Yun Hye Lee , Shin-Young Park
Korean J Food Preserv 2016;23(5):680-688.
https://doi.org/10.11002/kjfp.2016.23.5.680
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https://doi.org/10.11002/kjfp.2016.23.5.680
Protective effects of quality certified traditional Doenjang in Korea on TNF-α-induced vascular inflammation in human umbilical vein endothelial cells
혈관내피세포에서 TNF-α 자극에 의해 유도되는 혈관염증에 대한 전통식품 품질인증 된장의 효능 평가
혈관내피세포에서 TNF-α 자극에 의해 유도되는 혈관염증에 대한 전통식품 품질인증 된장의 효능 평가
Eun-Ju Kim , Yeon-Jeong Jang , So-Young Kim , Hye-Sun Choi , Shin-Young Park
, Yeon-Jeong Jang , So-Young Kim , Hye-Sun Choi , Shin-Young Park
Korean J Food Preserv 2016;23(3):378-386.
https://doi.org/10.11002/kjfp.2016.23.3.378
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https://doi.org/10.11002/kjfp.2016.23.3.378
Physicochemical components of Astragalus membranaceus fermented with mushroom mycelia
담자균 균사체가 배양된 황기의 이화학적 성분분석
담자균 균사체가 배양된 황기의 이화학적 성분분석
Korean J Food Preserv 2016;23(1):49-56.
https://doi.org/10.11002/kjfp.2016.23.1.49
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https://doi.org/10.11002/kjfp.2016.23.1.49
Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period
숙성기간에 따른 황기 간장의 품질 및 관능적 특성
숙성기간에 따른 황기 간장의 품질 및 관능적 특성
Shin-Young Park , Ji-Min Lim , Yun-Hee Choi , Hae-Sun Choi , Jae-Hyeon Kim , Eun-Ju Kim , Soo-Jeong Ji , Yeon-Jeong Jang
, Ji-Min Lim , Yun-Hee Choi , Hae-Sun Choi , Jae-Hyeon Kim , Eun-Ju Kim , Soo-Jeong Ji , Yeon-Jeong Jang
Korean J Food Preserv 2015;22(5):636-643.
https://doi.org/10.11002/kjfp.2015.22.5.636
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https://doi.org/10.11002/kjfp.2015.22.5.636
Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus
황기 첨가량에 따른 전통식 간장의 품질특성
황기 첨가량에 따른 전통식 간장의 품질특성
Yeon-Jeong Jang , Eun-Ju Kim , Yoon-Hee Choi , Hye-Seon Choi , Jin Song , Ji-Ho Choi , Shin-Young Park
, Eun-Ju Kim , Yoon-Hee Choi , Hye-Seon Choi , Jin Song , Ji-Ho Choi , Shin-Young Park
Korean J Food Preserv 2014;21(6):885-891.
https://doi.org/10.11002/kjfp.2014.21.6.885
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https://doi.org/10.11002/kjfp.2014.21.6.885
