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论文共 57 篇作者统计合作学者相似作者

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High temperature treatments to control sugar consumption by yeasts during makgeolli fermentation
Chan-Woo Kim,Seok-Tae Jeong,Yoo-Deok Park, Juong-Bin Kim,Bo-Ra Lim, Heui-Yun Kang
Korean Journal of Food Preservationno. 3 (2022): 466-471
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Analyses of microbial community and quality characteristics of nuruk
So-Young Park,Seok-Tae Jeong,Chan Woo Kim, Sun-Il Yun,Ji-Eun Kang, Heui-Yun Kang,Bora Lim
Korean Journal of Food Preservationno. 1 (2022): 105-115
引用2浏览0引用
2
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Aging-induced variation in quality of yakju prepared using different commercial yeasts
Jeong Sil Choi,Ji-Eun Kang,Seok-Tae Jeong
Korean Journal of Food Preservationno. 1 (2022): 84-96
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Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage
Hyun-Soo Kim, Jeong Sil Choi, Seok Hun Yu, Myung Kon Kim,Bora Lim,Seok Tae Jeong
Korean Journal of Food Preservationno. 6 (2020): 685-693
引用1浏览0引用
1
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Physicochemical characteristics of beer with rice nuruk
Kang Sun-a,Kwon Ye-seul,Jeong Seok-tae,Choi Han-seok,Im Bo-ra, Yeo Su-hwan,Kang Ji-eun
Journal of Applied Biological Chemistryno. 3 (2020): 229-234
引用1浏览0引用
1
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Analysis of the Physicochemical Characteristics in Yakju with Variety Nuruk
Ji-Eun Kang,Ha-Eun Kim, Bo-ra Im,Han-Seok Choi,Seok-tae Jeong
The Korean Journal of Community Living Scienceno. 1 (2020): 15-24
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1
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Effects of the degree of milling on the quality characteristics of rice ‘Nuruk’
Jeong-Sil Choi, Soo Hwan Yeo, Ji Eun Kang,Seok Tae Jeong
Korean Journal of Food Preservationno. 4 (2020): 495-504
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