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论文共 16 篇作者统计合作学者相似作者

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Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production
Dong-Hun Lee,Su-Hwan Kim, Chae-Yun Lee, Hyeong-Woo Jo, Won-Hee Lee, Eun-Hye Kim, Byung-Kuk Choi, Chang-Ki Huh
FERMENTATION-BASEL（2024）
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Enhancing the quality, characteristics, and antioxidant activity of Korean soy sauce made using lactic acid bacteria fermentation-based onion extract
Jin Ho Jeong, Chae-Mi Lee,Su-Hwan Kim,Yu-Ri Choi,Dong-Hun Lee, Chae-Yun Lee, Byung-Kuk Choi, Chang-Ki Huh
Korean Journal of Food Science and Technologyno. 3 (2023): 258-265
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Quality characteristics and antioxidant activity of seasoning according to the addition ratio of onion soy sauce powder
Chae-Yun Lee, Jin Ho Jeong,Dong-Hun Lee, Hye-Rin Jo, Wonhee Lee, Eunhye Kim, Jae-Yeon Jang,Su-Hwan Kim, Chang-Ki Huh
Korean Journal of Food Science and Technologyno. 5 (2023): 485-493
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Quality characteristics of different parts of garlic sprouts produced by smart farms during growth
Yu-Ri Choi,Su-Hwan Kim,Chae-Mi Lee,Dong-Hun Lee, Chae-Yun Lee, Hye-Rin Jo, Jin Ho Jeong, Imkyung Oh,Ho-Kyung Ha, Jungsil Kim,Chang-Ki Huh
Han-guksikpumjeojang-yutonghakoejino. 2 (2023): 272-286
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Effects of Hwangto coating and grapefruit seed extract treatment on the ripening of Gouda cheese
Su Hwan Kim, Ji Hoon Na,Chang Ki Huh
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONno. 6 (2022): 4976-4984
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