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The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.512-523
DOI:https://doi.org/10.9799/ksfan.2020.33.5.512
Open abstract -
Change of Quality Characteristics of Meju during Fermentation with Multiple Starters
The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.524-531
DOI:https://doi.org/10.9799/ksfan.2020.33.5.524
Open abstract -
Physicochemical and Flavor Characteristics of Doenjang in Chungbuk Provinces during Fermentation
The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.687-695
DOI:https://doi.org/10.9799/ksfan.2019.32.6.687
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.434-441
DOI:https://doi.org/10.9799/ksfan.2019.32.5.434
Open abstract -
Quality Characteristics and Volatile Flavor Compounds of Doonuri Wine Using Freeze Concentration
The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.485-493
DOI:https://doi.org/10.9799/ksfan.2019.32.5.485
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.371-378
DOI:https://doi.org/10.9799/ksfan.2019.32.4.371
Open abstract -
Quality Characteristics of Jujube Wines Produced from Various Fruits
The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.696-702
DOI:https://doi.org/10.9799/ksfan.2018.31.5.696
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.712-719
DOI:https://doi.org/10.9799/ksfan.2018.31.5.712
Open abstract -
Quality Characteristic and Antioxidant Activities of Vinegar Added with Etteum Bell Flower Root
The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.549-558
DOI:https://doi.org/10.9799/ksfan.2018.31.4.549
Open abstract -
Changes in Quality Characteristics of cheonggukjang added with Quinoa during Fermentation Period
The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.24-32
DOI:https://doi.org/10.9799/ksfan.2018.31.1.024
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.973-982
DOI:https://doi.org/10.9799/ksfan.2017.30.5.973
Open abstract -
Flavor Components of Acetic Fermented Onion Extracts
The Korean Journal of Food And Nutrition :: Vol.30 No.4 pp.788-795
DOI:https://doi.org/10.9799/ksfan.2017.30.4.788
Open abstract -
Quality Characteristics of Mixed Makgeolli with Barley and Wheat by Fermentation Temperature
The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.305-311
DOI:https://doi.org/10.9799/ksfan.2017.30.2.305
Open abstract -
Biological Activities and Quality Characteristics of Rice Germ after Microbial Fermentation
The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.59-66
DOI:https://doi.org/10.9799/ksfan.2017.30.1.059
Open abstract -
Fermented Production of Onion Vinegar and Its Biological Activities
The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.120-128
DOI:https://doi.org/10.9799/ksfan.2017.30.1.120
Open abstract -
Quality Characteristics of Kimchi Seasoning with Black Garlic
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.677-683
DOI:https://doi.org/10.9799/ksfan.2016.29.5.677
Open abstract -
Quality Characteristics of Fermentation Gastrodia elata Blume by Saccharifying Methods
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.698-705
DOI:https://doi.org/10.9799/ksfan.2016.29.5.698
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.706-715
DOI:https://doi.org/10.9799/ksfan.2016.29.5.706
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.2 pp.237-245
DOI:https://doi.org/10.9799/ksfan.2016.29.2.237
Open abstract -
Preparation of High Purity Galacto-Oligosaccharide and Its Prebiotic Activity In Vitro Evaluation
The Korean Journal of Food And Nutrition :: Vol.28 No.6 pp.1026-1032
DOI:https://doi.org/10.9799/ksfan.2015.28.6.1026
Open abstract