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Browsing by Shin, J.Y.Author

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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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SCOPUSKCI
Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSGopen access

Shin, J.Y.; Shin, J.H.; Kang, M.J.; Choi, M.H.; Park, H.R.; Choi, J.S.; Bae, W.Y.; Seo, W.T.

ArticleIssue Date2017CitationKorean Journal of Food Preservation, v.24, no.2, pp 254 - 265PublisherKorean Society of Food Preservation
SCOPUSKCI
Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from 'Seomaeyaksuk'(Artemisia argyi H.)open access

Shin, J.Y.; Kang, M.J.; Kang, J.R.; Choi, J.S.; Seo, W.T.; Shin, J.H.

ArticleIssue Date2020CitationKorean Journal of Food Preservation, v.27, no.2, pp 212 - 223PublisherKorean Society of Food Preservation
SCOPUSKCI
Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extractopen access

Shin, J.H.; Kang, M.J.; Byun, H.U.; Bea, W.Y.; Shin, J.Y.; Seo, W.T.; Choi, J.S.; Shin, J.H.

ArticleIssue Date2017CitationKorean Journal of Food Preservation, v.24, no.5, pp 647 - 657PublisherKorean Society of Food Preservation
SCOPUSKCI
Quality characteristics of seomaeyaksuk (Artemisia argyi H.) vinegar using a three-step continuous fermentation method

Shin, J.Y.; Shin, J.H.; Kang, M.J.; Kang, J.R.; Choi, J.S.; Seo, W.T.; Shin, J.H.

ArticleIssue Date2018CitationJournal of the Korean Society of Food Science and Nutrition, v.47, no.1, pp 55 - 64PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extractopen access

Shin, J.Y.; Woo, Y.U.; Jo, Y.L.; Seo, W.T.; Choi, J.S.

ArticleIssue Date2017CitationKorean Journal of Food Preservation, v.24, no.2, pp 196 - 205PublisherKorean Society of Food Preservation
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