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Author: Yong-Sik Cho

3 Articles are founded.

Change of quality properties of Doenjang according to soaking method in brine
장 담금법에 따른 된장의 품질 특성 변화
Korean J Food Preserv 2017;24(7):923-933.
https://doi.org/10.11002/kjfp.2017.24.7.923
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Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar
Rhizopus delemar 발효 백수오의 이화학적 성분 분석
Korean J Food Preserv 2017;24(6):813-819.
https://doi.org/10.11002/kjfp.2017.24.6.813
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Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화
Korean J Food Preserv 2017;24(5):697-706.
https://doi.org/10.11002/kjfp.2017.24.5.697
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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