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Author: Yoon-Hee Choi

2 Articles are founded.

Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus
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
장연정, 김은주, 최윤희, 최혜선, 송진, 최지호, 박신영
Korean J Food Preserv 2014;21(6):885-891.
https://doi.org/10.11002/kjfp.2014.21.6.885
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Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)
천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성
Hyuk-Jin Kwon , Hwa-Sun Kim , Yoon-Hee Choi , Ji-Ho Choi , Hae-Sun Choi , Jin Song , Shin-Young Park
권혁진, 김화선, 최윤희, 최지호, 최혜선, 송진, 박신영
Korean J Food Preserv 2014;21(2):231-238.
https://doi.org/10.11002/kjfp.2014.21.2.231
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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