| 1 |
Park JY, Kim KO, Yoo JG, Win NM, Lee JW, Choung MG, Jung HY, Kan IK (2016) Effects of aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP) treatments on fruit quality attributes in cold-stored 'Jonathan' apples. Korean J Food Preserv, 23, 453-458/
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| 2 |
Seo DJ, Yeo SH, Mun JY, Baek SY (2016) Effects of low temperature-adapted Saccharomyces cerevisiae Y297 strain and fermentation temperature on the quality characteristics of Yakju. Korean J Food Preserv, 23, 666-672/
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| 3 |
Gu YR, Park HM, Jeong YS, Jung HK, Yun JH, Hong JH (2016) Physicochemical properties and antioxidant activities of hot water extracts from medicinal fruit mixture. Korean J Food Presev, 23, 267-274/
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| 4 |
Jeong SY, Lee MK, Gwag JS, Lee SY (2016) Quality characteristics of frozen brown rice Jeung-pyun dough containing different amounts of acorn flour. Korean J Food Preserv, 23, 445-452/
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| 5 |
Kim HS (2016) Anti-melanogenic effect of Eruca sativa extract. Korean J Food Preserv, 23, 74-79/
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| 6 |
Lee HS, Kwon SY, Lee SO, Lee SP (2016) Production of fermented Omija (Schizandra chinensis) beverage fortified with high content of gamma-amino butyric acid using Lactobacillus plantarum. Korean J Food Preserv, 23, 326-334/
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| 7 |
Kwon YR, Nam S, Jeong DS, Kwon RE, Youn KS (2016) Quality characteristics of Pueraria thunbergiana extracts depending on drying methods. Korean J Food Preserv, 23, 654-659/
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| 8 |
Kim JG, Choi JW, Park MH (2016) Effect of different days of postharvest treatment and CO2 concentrations on the quality of 'Seolhyang' strawberry during storage. Korean J Food Preserv, 23, 12-19/
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| 9 |
Bae JM, Lee DU, Jeong MC, Choi JH (2016) Change of quality characteristics in fresh-cut 'Romaine' lettuce by heat treatment. Korean J Food Preserv, 23, 27-33/
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| 10 |
Lee HS, Kwon SY, Lee SO, Lee SP (2016) Production of fermented Omija (Schizandra chinensis) beverage fortified with high content of gamma-amino butyric acid using Lactobacillus plantarum. Korean J Food Preserv, 23, 326-334/
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