This corrects the article "Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes" ( Vol: 30, Issue: 2, Page: 287)

Korean J. Food Preserv. 2023; 30(3):547-548

pISSN: 1738-7248, eISSN: 2287-7428

DOI: https://doi.org/10.11002/kjfp.2023.30.3.547

Erratum

Erratum to: 효소 및 미생물 복합체를 사용한 인비트로 루왁 커피의 품질 특성

강혜미1https://orcid.org/0000-0001-7978-9224, 오신영1https://orcid.org/0009-0008-4988-6320, 강혜민1https://orcid.org/0009-0004-7928-8859, 정용진1,2,*https://orcid.org/0000-0002-5712-2856, 권중호3https://orcid.org/0000-0002-3875-1438
Erratum to: Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes
Hye-Mi Kang1https://orcid.org/0000-0001-7978-9224, Shin-Yeong Oh1https://orcid.org/0009-0008-4988-6320, Hye-Min Kang1https://orcid.org/0009-0004-7928-8859, Yong-Jin Jeong1,2,*https://orcid.org/0000-0002-5712-2856, Joong-Ho Kwon3https://orcid.org/0000-0002-3875-1438
Author Information & Copyright ▼
1(주)케이엠에프
2계명대학교 식품가공학과
3경북대학교 식품공학부
1KMF Co., Ltd., Daegu 41065, Korea
2Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea
3School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
*Corresponding author Yong-Jin Jeong, Tel: +82-10-3501-8808, E-mail: yjjeong@kmu.ac.kr

Citation: Kang HM, Oh SY, Kang HM, Jeong YJ, Kwon JH. Erratum to: Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes. Korean J Food Preserv, 30(3), 547-548 (2023)

Copyright © The Korean Society of Food Preservation. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jun 30, 2023

한국식품저장유통학회지 30권 2호(2023년 4월 30일 발행), p. 287-299에 게재된 Hye-Mi Kang, Shin-Yeong Oh, Hye-Min Kang, Joong-Ho Kwon, Yong-Jin Jeong 저자의 “Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes” 논문을 정정합니다. 저자 소속이 누락되어 아래와 같이 추가, 조정하며, 독자들께 오류로 인해 혼란을 드린 점 사과드립니다.

ORCID

Hye-Mi Kang (First author) https://orcid.org/0000-0001-7978-9224

Shin-Yeong Oh https://orcid.org/0009-0008-4988-6320

Hye-Min Kang https://orcid.org/0009-0004-7928-8859

Yong-Jin Jeong (Corresponding author) https://orcid.org/0000-0002-5712-2856

Joong-Ho Kwon https://orcid.org/0000-0002-3875-1438

References

1.

Kang HM, Oh SY, Kang HM, Kwon JH, Jeong YJ. Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes. Korean J Food Preserv, 30, 287-299 (2023)

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