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1دورية أكاديمية
المؤلفون: Kyu-Taek Choi, Su-Hyun Lee, Yeong-Jun Kim, Jun-Su Choi, Sae-Byuk Lee
المصدر: Food Chemistry: X, Vol 22, Iss , Pp 101368- (2024)
مصطلحات موضوعية: Distilled soju, Wickerhamomyces anomalus, Volatile aromatic compounds, Co-fermentation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Jong-Beom Park, Jun-Su Choi, Hye-Won Park, Sae-Byuk Lee, Heui-Dong Park
المصدر: Fermentation, Vol 7, Iss 4, p 260 (2021)
مصطلحات موضوعية: yakju, low-temperature fermentation, non-Saccharomyces, co-culture, volatile aromatic compound, Fermentation industries. Beverages. Alcohol, TP500-660
وصف الملف: electronic resource
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3
المؤلفون: Jun-Su Choi, Kyu-Taek Choi, Chan-Woo Kim, Heui-Dong Park, Sae-Byuk Lee
المصدر: Korean Journal of Food Preservation. 30:155-169
مصطلحات موضوعية: Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::631a6afe19ddc8a3690a61f68ce8c76a
https://doi.org/10.11002/kjfp.2023.30.1.155 -
4
المؤلفون: Jun-Su Choi, Kyu-Taek Choi, Chan-Woo Kim, Sae-Byuk Lee, Heui-Dong Park
المصدر: Korean Journal of Food Preservation. 29:800-812
مصطلحات موضوعية: Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::860bc85c7fa17fa1112f28826c7c8b86
https://doi.org/10.11002/kjfp.2022.29.5.800 -
5
المؤلفون: Soo-Hwan Yeo, Hyo-Bin Moon, Heui-Dong Park, Min-Kyeong Chae, Jong-Beom Park, Jun-Su Choi, Kyu-Taek Choi
المصدر: Korean Journal of Food Preservation. 28:810-819
مصطلحات موضوعية: Starter, biology, Chemistry, Saccharomyces cerevisiae, Fermentation, Food science, biology.organism_classification, Air blast, Yeast, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::00abc0fbd98b585bbb34f9fad51af8a2
https://doi.org/10.11002/kjfp.2021.28.6.810 -
6
المؤلفون: Seong-Hyun Jeon, Heui-Dong Park, Sae-Byuk Lee, Woo-Chang Lee, Jun-Su Choi, Kyu-Taek Choi
المصدر: Korean Journal of Food Preservation. 27:74-84
مصطلحات موضوعية: Wine, Antioxidant, Chemistry, medicine.medical_treatment, Aronia melanocarpa, medicine, Fermentation, Food science, Aronia, Quality characteristics, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::15ae899120eedf05c75a3163cd4c48e4
https://doi.org/10.11002/kjfp.2020.27.1.74 -
7
المؤلفون: Heui-Dong Park, Hye-Won Park, Jun-Su Choi, Jong-Beom Park, Sae-Byuk Lee
المصدر: Fermentation, Vol 7, Iss 260, p 260 (2021)
Fermentation; Volume 7; Issue 4; Pages: 260مصطلحات موضوعية: volatile aromatic compound, TP500-660, biology, Chemistry, Wickerhamomyces anomalus, non-Saccharomyces, Fermentation industries. Beverages. Alcohol, Ethyl acetate, yakju, low-temperature fermentation, co-culture, food and beverages, Plant Science, Isoamyl alcohol, biology.organism_classification, Biochemistry, Genetics and Molecular Biology (miscellaneous), Yeast, chemistry.chemical_compound, Fermentation, Food science, Aronia, Flavor, Aroma, Food Science
وصف الملف: application/pdf
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8
المؤلفون: Soo-Hwan Yeo, Hyo-sung Jeong, Dong-Hwan Kim, Jun-Su Choi, Heui-Dong Park, Su-bin Yeo, Da-Hye Kim, Sae-Byuk Lee
المصدر: Korean Journal of Food Preservation. 24:472-482
مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, Co-fermentation, 030109 nutrition & dietetics, biology, Pichia anomala, Saccharomyces cerevisiae, biology.organism_classification, 01 natural sciences, 03 medical and health sciences, Mixed culture, 010608 biotechnology, Botany, Fermentation, Aronia, Food science, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::bc99352d2007469b93ea503cf2c7ea0a
https://doi.org/10.11002/kjfp.2017.24.3.472 -
9
المؤلفون: Heui-Dong Park, Min-Hyung Lee, Dong-Hwan Kim, Jun-Su Choi, Do-Youn Kim, Han-Hee Jang, Han-Sol Kim, Soo-Hwan Yeo
المصدر: Korean Journal of Food Preservation. 24:68-73
مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, 030109 nutrition & dietetics, Chemistry, Extraction (chemistry), 01 natural sciences, 03 medical and health sciences, 010608 biotechnology, Yield (chemistry), Aronia melanocarpa, Aronia, Food science, Pectinase, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::86f7bc48ee2b5ade2ae3144fa0213ba6
https://doi.org/10.11002/kjfp.2017.24.1.68 -
10
المؤلفون: Jun-Su Choi, Heui-Dong Park, Soo-Jin Kwon, Soo-Hwan Yeo
المصدر: Korean Journal of Food Preservation. 22:768-777
مصطلحات موضوعية: Wine, Co-fermentation, Yeast in winemaking, Pichia anomala, Malolactic fermentation, food and beverages, Fermentation, Food science, Biology, Flavor, Yeast, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4846d4551fbd8e1e308e5026c93cc383
https://doi.org/10.11002/kjfp.2015.22.5.768