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Author: Young-Guen Lee
7 Articles are founded.
Effect of freezing pretreatment on the quality of osmotically extracted syrup from Citrus junos peel
동결 전처리가 유자과피 당절임 삼출액의 품질 특성에 미치는 영향
동결 전처리가 유자과피 당절임 삼출액의 품질 특성에 미치는 영향
Han-Sol Park 
, Dong-Seob Kim , Han-Soo Kim , Young-Guen Lee , Hun-Sik Chung
, Dong-Seob Kim , Han-Soo Kim , Young-Guen Lee , Hun-Sik Chung
Korean J. Food Preserv. 2020;27(1):1-6.
https://doi.org/10.11002/kjfp.2020.27.1.1
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https://doi.org/10.11002/kjfp.2020.27.1.1
Effect of ethanol leaching conditions on the properties of liqueur prepared from Citrus junos fruit peels
유자 과피의 담금 조건이 침출주의 품질특성에 미치는 영향
유자 과피의 담금 조건이 침출주의 품질특성에 미치는 영향
Korean J Food Preserv 2019;26(2):194-200.
https://doi.org/10.11002/kjfp.2019.26.2.194
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https://doi.org/10.11002/kjfp.2019.26.2.194
Quality comparison of hot-water leachate from teabags containing Citrus junos peels dried using different methods
건조방법을 달리한 유자껍질 티백차의 품질특성 비교
건조방법을 달리한 유자껍질 티백차의 품질특성 비교
Han-Sol Park , Hyeon-Jeong Lee , Kwang-Sup Youn , Dong-Seob Kim , Han-Soo Kim , Young-Guen Lee , Jong-Hwan Seong , Hun-Sik Chung
, Hyeon-Jeong Lee , Kwang-Sup Youn , Dong-Seob Kim , Han-Soo Kim , Young-Guen Lee , Jong-Hwan Seong , Hun-Sik Chung
Korean J Food Preserv 2017;24(8):1088-1093.
https://doi.org/10.11002/kjfp.2017.24.8.1088
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https://doi.org/10.11002/kjfp.2017.24.8.1088
Effects of young persimmon fruit powder on rice cookie quality
어린 감 과실 분말 첨가가 쌀쿠키의 품질특성에 미치는 영향
어린 감 과실 분말 첨가가 쌀쿠키의 품질특성에 미치는 영향
Jong-Hwan Seong , Han-Sol Park , Hun-Sik Chung , Dong-Seob Kim , Han-Soo Kim , Young-Guen Lee
, Han-Sol Park , Hun-Sik Chung , Dong-Seob Kim , Han-Soo Kim , Young-Guen Lee
Korean J Food Preserv 2017;24(8):1060-1066.
https://doi.org/10.11002/kjfp.2017.24.8.1060
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https://doi.org/10.11002/kjfp.2017.24.8.1060
Quality characteristics of coffee beverage processed by ultrasound-assisted extraction
초음파 추출이 커피 음료의 품질특성에 미치는 영향
초음파 추출이 커피 음료의 품질특성에 미치는 영향
Hun-Sik Chung , Jeong-Seok Cho , Han-Soo Kim , Dong-Seob Kim , Young-Guen Lee , Jong-Hwan Seong , Kwang-Deog Moon
, Jeong-Seok Cho , Han-Soo Kim , Dong-Seob Kim , Young-Guen Lee , Jong-Hwan Seong , Kwang-Deog Moon
Korean J Food Preserv 2016;23(5):660-665.
https://doi.org/10.11002/kjfp.2016.23.5.660
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https://doi.org/10.11002/kjfp.2016.23.5.660
Effects of steam blanching pretreatment on quality of spray-dried powders prepared from pressed juice of garlic chives
부추의 증숙처리가 착즙액 분무건조 분말의 품질에 미치는 영향
부추의 증숙처리가 착즙액 분무건조 분말의 품질에 미치는 영향
Hun-Sik Chung , Han-Soo Kim , Dong-Seob Kim , Young-Guen Lee , Jong-Hwan Seong
, Han-Soo Kim , Dong-Seob Kim , Young-Guen Lee , Jong-Hwan Seong
Korean J Food Preserv 2015;22(3):385-391.
https://doi.org/10.11002/kjfp.2015.22.3.385
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https://doi.org/10.11002/kjfp.2015.22.3.385
Processing and quality characteristics of salad dressing using jujube puree
대추를 첨가한 드레싱의 제조 및 품질특성
대추를 첨가한 드레싱의 제조 및 품질특성
Ran Namgung , Sang-Ah Park , So-Jeong An , Young-Hyeon Lee , Han-Soo Kim , Young-Guen Lee , Jong-Hwan Seong , Hun-Sik Chung
, Sang-Ah Park , So-Jeong An , Young-Hyeon Lee , Han-Soo Kim , Young-Guen Lee , Jong-Hwan Seong , Hun-Sik Chung
Korean J Food Preserv 2014;21(2):187-192.
https://doi.org/10.11002/kjfp.2014.21.2.187
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https://doi.org/10.11002/kjfp.2014.21.2.187
