| 1 |
Kim YS, Suh HJ, Park S (2015) Antioxidant activity of hot-water extracts and floral waters from natural plant pigments. Korean J Food Preserv, 22, 129-133/
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| 2 |
Lee H, Kim YS, Kim DY, Kim SY, Lee WK, Lee SM, Park JD, Shon MY (2015) A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods. Korean J Food Preserv, 22, 369-376/
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| 3 |
Lee DH, Park HM, Hong JH (2015) Physicochemical properties and microencapsulation process of rice fermented with Bacillus subtilis CBD2. Korean J Food Preserv, 22, 225-231/
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| 4 |
Park HM, Chae HY, Hong JH (2015) Physicochemical properties and protease activities of microencapsulated pineapple juice powders by spray drying process. Korean J Food Preserv, 22, 84-90/
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| 5 |
Park HM, Lee DH, Jeong YS, Jung HK, Cho JG, Hong JH (2015) Physicochemical roperties of spray-dried rice flour with Lactobacillus plantarum CGKW3. Korean J Food Preserv, 22, 392-398/
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| 6 |
Beom SW, Jiang GH, Eun JB (2015) Effect of blanching time on physicochemical characteristics and sensory evaluation of Aster scaber. Korean J Food Preserv, 22, 51-55/
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| 7 |
Baek SY, Lee CH, Park YK, Choi HS, Mun JY, Yeo SH (2015) Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract. Korean J Food Preserv, 22, 674-682/
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| 8 |
Woo SM, Yeo SH, Kwon JH, Kim SH, Jeong YJ (2015) Quality characteristics of high-acidity vinegar prepared with grape juice. Korean J Food Preserv, 22, 100-107/
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| 9 |
Lee DH, Hong JH (2015) Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria. Korean J Food Preserv, 22, 796-803/
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| 10 |
Lee DH, Hong JH (2015) Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria. Korean J Food Preserv, 22, 796-803/
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