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Author: Young-Ho Kwon

2 Articles are founded.

Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination
초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량
Gi-Un Seong , Woo-Duck Seo , Ji-Yeong Yang , Ju-Won Kang , Young-Ho Kwon , So-Myeong Lee , Sais-Beul Lee , Jong-Hee Lee , Dong-Soo Park , Jun-Hyeon Cho , Ji-Yoon Lee
성기운, 서우덕, 양지영, 강주원, 권영호, 이소명, 이샛별, 이종희, 박동수, 조준현, 이지윤
Korean J. Food Preserv. 2022;29(2):311-326.
https://doi.org/10.11002/kjfp.2022.29.2.311
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Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’
미르찰 현미와 백미를 이용하여 제조한 막걸리의 품질 특성 비교
Gi-Un Seong , Ju-Won Kang , Soo-Min Cho , Sais-Beul Lee , Jun-Hyeon Cho , Dong-Soo Park , Young-Ho Kwon , So-Myeong Lee , Ji-Yoon Lee
성기운, 강주원, 조수민, 이샛별, 조준현, 박동수, 권영호, 이소명, 이지윤
Korean J. Food Preserv. 2021;28(6):790-798.
https://doi.org/10.11002/kjfp.2021.28.6.790
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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