Food Science and Preservation

About Food Science and Preservation

Food Science and Preservation (FSP) is a peer-reviewed, open-access journal that publishes original research articles, research notes, and review papers covering basic and applied research in food science and preservation. The journal aims to advance knowledge, techniques, and applications in these fields and to foster communication among scientists, technologists, and professionals working in academia, research institutes, and industry.

FSP is the official journal of the Korean Society of Food Preservation (KoSFoP). It is published bimonthly, both online and in print, with issues released on the last day of February, April, June, August, October, and December. Supplementary or special issues/topics may also be published when necessary. All copyrights, including the right of online transmission, are held by the Korean Society of Food Preservation.

The journal was first launched in 1994 under the English title Korean Journal of Post-harvest Science and Technology of Agricultural Products (pISSN 1225-8636; Vol. 1, No. 1 to Vol. 8, No. 4, 2001). It was renamed the Korean Journal of Food Preservation (pISSN 1738-7248; eISSN 2287-7428; Vol. 9, No. 1, 2002 to Vol. 30, No. 6, 2023). Since January 2024, the journal has been published under its current title, Food Science and Preservation (Vol. 31, No. 1–present; pISSN 3022-5477, eISSN 3022-5485). The official abbreviated title is Food Sci. Preserv.
Review

Lethocerus indicus: An edible insect shaping the future of protein, flavor, and sustainable food

Nguyen Huynh Dinh Thuan, Le Pham Tan Quoc, Lam Bach Bao Phuong, Pham Thi Quyen

Food Sci. Preserv. 2025;32(5):755-767.
https://doi.org/10.11002/kjfp.2025.32.5.755

ABSTRACT: Lethocerus indicus is a distinctive insect species recognized as a potential protein source due to its exceptional nutritional value and minimal environmental impact. This species is distinctive aromatic essential oil, often referred to as the “truffle of Asia” for its ability to impart a unique flavor in culinary applications. The essential oil extracted from the scent glands of male L. indicus is prized as a seasoning and holds significant economic value. Beyond its nutritional merits, L. indicus plays a vital role in the culinary traditi...
Research Article

Comparative evaluation of the physical characteristics of three sesame (Sesamum indicum L.) varieties in Vietnam

Le Pham Tan Quoc, Pham My Hao, Pham Thi Quyen, Lam Bach Bao Phuong

Food Sci. Preserv. 2025;32(5):768-775.
https://doi.org/10.11002/kjfp.2025.32.5.768

ABSTRACT: This study investigated the seed morphology and selected physical properties of three Vietnamese sesame (Sesamum indicum L.) varieties: white sesame (WS), yellow sesame (YS), and black sesame (BS). Visual analysis revealed distinct seed color differences among the varieties: WS with dazzling white seeds, YS with beige to light brown seeds, and BS with deep black seeds, while maintaining similar elongated seed shapes. Moisture content varied significantly, with WS having the lowest value (2.11%), followed by YS (3.13%) and BS (4.61%). Physical p...
Research Article

Comparative analysis of storage quality and metabolite profiles in onion bulbs according to cultivar and cultivation region

Dong-Shin Kim, Jeong Gu Lee, Do-Gyun Park, Jinhee Lee, Yeo Eun Yun, Yeon Jin Jang, Sooyeon Lim, Jae-Han Cho, Jinsu Lee, JiWon Han

Food Sci. Preserv. 2025;32(5):776-789.
https://doi.org/10.11002/kjfp.2025.32.5.776

ABSTRACT: This study investigated the effects of storage on the quality characteristics and metabolite profiles of onion (Allium cepa L.) bulbs from different cultivars and cultivation regions. Physiological traits such as respiration rate, weight loss, and firmness showed a general decline during storage, with only slight but statistically significant differences observed among cultivars and regions. Metabolomic analysis using UPLC-Q-TOF MS combined with multivariate statistics revealed that sugars, organic acids, amino acids, and organosulfur compounds...
Research Article

Extending the shelf life of oyster mushrooms using a low-cost designed, calibrated, and tested fuzzy logic-based UV-C disinfection system

Aulia Muhammad Taufiq Nasution, Mochamad Helmi Zukhruf, Firdha Chaylia Ayu Rachmandika, Christian Vieri Halim, Riski Mulyaning Utami, Muhammad Thomi Bastiyan

Food Sci. Preserv. 2025;32(5):790-803.
https://doi.org/10.11002/kjfp.2025.32.5.790

ABSTRACT: This paper describes the designing, calibrating, and testing of a low-cost and automated UV-C disinfection system to solve the problems faced by rural oyster mushroom farmers in Indonesia. This commodity is widely cultivated in many areas in Indonesia to empower the economic growth of their communities. Infection by Pseudomonas fluorescens bacteria reduces their shelf life to only five days after harvest, causing a significant production loss of up to 30% in 2023. Efficient disinfection can prolong the shelf life, which eventually improves the ...
Research Article

Effects of thermal and temporal conditions on the quality attributes of palm sugar milk coffee

Syahril Makosim, Abu Amar, Shinta Leonita, Rizal Ainur Ichsan

Food Sci. Preserv. 2025;32(5):804-811.
https://doi.org/10.11002/kjfp.2025.32.5.804

ABSTRACT: Palm sugar milk coffee (PSMC), a ready-to-drink (RTD) beverage with a distinct palm sugar flavor, exhibited a significant decrease in acidity after 8 weeks of storage, despite a 52-week shelf life at room temperature. A study investigated the impact of storage temperature (30°C and 20°C) and storage time (0 to 12 weeks) on PSMC’s acidity, total microbes, and sensory attributes using a two-factor Randomized Block Design with two repetitions. The analysis revealed that storage time significantly influenced the pH value of PSMC, confirming th...
Research Article

Chemical constituents and functional properties of maize ogi fortified with Amaranthus viridis

Tunji Victor Odunlade, Kehinde Adekunbi Taiwo, Saka Olasunkanmi Gbadamosi, Adewumi Ronke Odunlade, Durodoluwa Joseph Oyedele, Odunayo Clement Adebooye

Food Sci. Preserv. 2025;32(5):812-822.
https://doi.org/10.11002/kjfp.2025.32.5.812

ABSTRACT: This study investigated the effects of the inclusion of varied amounts of Amaranthus viridis leaf extracts into maize ogi. Proximate and mineral composition, as well as the functional and sensory properties, were evaluated using standard methods. The optimal conditions for the extraction of polyphenol-rich liquid from A. viridis leaves were 1:2 w/v leaf to water ratio at 50°C for a blending time of 10 min. The respective protein and ash contents of the resultant samples improved by 6.01-30.55% and 17.34-82.08% while the carbohydrate and fat ...
Research Article

Quality characteristics and antioxidant properties of cookies fortified with brewer’s spent grain powder

Jisung Cheung, Eun-Sun Hwang

Food Sci. Preserv. 2025;32(5):823-835.
https://doi.org/10.11002/kjfp.2025.32.5.823

ABSTRACT: This study investigated the effects of adding brewer’s spent grain (BSG) powder at varying concentrations (10-40%) on the quality characteristics and antioxidant activity of cookies. Physicochemical analysis revealed that as BSG content increased, cookies’ spread factor, leavening rate, moisture content, pH, lightness, and yellowness significantly decreased. Conversely, hardness, ash content, protein content, acidity, soluble solids, redness, and browning index showed marked increases. The total polyphenol and flavonoid contents in cookies ...
Research Article

Policosanol (Reduchole22^®) attenuates hypercholesterolemia via modulation of cholesterol biosynthesis and lipid metabolism in a high-fat diet-induced mouse model

Seul A Seo, Soo-Hyeon Heo, Kallu Golla Dinesh Yadav, Sang Hyun Park, Hyun-Dong Cho, Seong-Min Hong

Food Sci. Preserv. 2025;32(5):836-851.
https://doi.org/10.11002/kjfp.2025.32.5.836

ABSTRACT: Policosanol, a mixture of long-chain aliphatic alcohols derived from sugarcane, is a promising nutraceutical for lowering blood cholesterol levels. Previous studies have reported cholesterol-lowering mechanisms, such as adenosine monophosphate-activated protein kinase (AMPK) activation, HMG-CoA reductase (HMGCR) inhibition, LDL receptor upregulation, and enhanced bile acid excretion. However, the underlying mechanisms related to additional aspects of cholesterol biosynthesis and lipid metabolism have not been fully elucidated. In this study, we...
Research Article

Functional properties of Lonicera insularis leaf as a beauty food

Junhyo Cho

Food Sci. Preserv. 2025;32(5):852-860.
https://doi.org/10.11002/kjfp.2025.32.5.852

ABSTRACT: The antioxidative and beauty food properties of Lonicera insularis leaf extract (LLE) were investigated. The 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging activities of water extract (LWE) and ethanol extract (LEE) were 99% at 100 μg phenolics/mL. The 2-thiobarbituric acid reactive substances (TBARS) inhibition activity was 93% at 100 μg phenolics/mL. The antioxidation effect of LLE was higher than that of butylated hydroxytoluene (BHT). As for beauty food properties, LWE and LEE each showed 24.90-78.96% and 23.83...
Research Article

Antioxidant and anti-wrinkle effects of marigold extract fermented with lactic acid bacteria

Mi Hye Park, Meera Kim

Food Sci. Preserv. 2025;32(5):861-869.
https://doi.org/10.11002/kjfp.2025.32.5.861

ABSTRACT: This study aimed to evaluate the antioxidant properties and skin-related functionalities of marigold ethanol extract (MEE) before and after fermentation with Lactobacillus plantarum. MEE was prepared by ethanol extraction of dried marigold petals, and the fermented marigold ethanol extract (FMEE) was obtained through fermentation followed by ethanol extraction. The total polyphenol and flavonoid contents, antioxidant activities, and anti-wrinkle effects of both extracts were systematically investigated. FMEE exhibited significantly higher level...
Research Article

Development and application of poly(butylene adipate-coterephthalate) composite film with copper oxide nanoparticles for prevention of greening in potatoes
감자의 녹변 방지를 위한 산화구리 나노입자를 첨가한 poly(butylene adipate-coterephthalate) 복합 필름의 개발 및 적용

Chanhyeong Kim, Jae-Young Her
김찬형, 허재영

Food Sci. Preserv. 2025;32(5):870-883.
https://doi.org/10.11002/kjfp.2025.32.5.870

ABSTRACT: In this study, an eco-friendly packaging film was developed to inhibit light-induced greening in potatoes by incorporating various organic and inorganic fillers, such as copper oxide nanoparticles (CuONPs), zinc oxide nanoparticles, zinc basic salts, microcrystalline cellulose, nanocrystalline cellulose, and calcium–iron layered double hydroxides, into poly(butylene adipate-co-terephthalate) (PBAT) via solvent casting. Among these fillers, the PBAT film with CuONPs exhibited the lowest UV-visible light transmittance, especially at 450 nm, and...
Research Article

Comparison of cellulose nano-fibrils (CNF)-based heat-treated (HT) and non-heat-treated (NHT) colorimetric indicator film sensors for monitoring pH and ammonia changes during pork storage
Cellulose nano-fibrils(CNF) 기반의 열처리(HT)와 비열 처리(NHT)된 pH 및 암모니아 비색 지시계 필름 센서의 돈육 저장에 따른 식품 변질 탐색 능력 평가

Hye-Jin Park, Byung-Dae Park, Young-Je Cho
박혜진, 박병대, 영제조

Food Sci. Preserv. 2025;32(5):884-895.
https://doi.org/10.11002/kjfp.2025.32.5.884

ABSTRACT: This study investigated the potential of a safe and eco-friendly colorimetric indicator film (CIF) for monitoring the spoilage of pork during storage. The film was developed using neutral red covalently immobilized onto TEMPO-oxidized cellulose nanofibrils (NR@TOCNFs), and fabricated in two forms: non-heat-treated (NHT) and heat-treated (HT). To evaluate the stability of the indicator, both CIF types were stored under fluorescent light at room temperature for 6 weeks. During this period, they maintained colorimetric stability despite exposure t...
Research Article

Comparison of physicochemical properties of radish powder by different drying methods using radish by-products
무 부산물을 활용한 건조방법별 무 분말의 이화학적 특성 비교

Eun Hwang Lee, Seong Hun Oh, Un Ha Mun, Seung Hyun Bae, Change Gyu Go, Gye Hwa Shin
이은황, 오성훈, 문운하, 배승현, 고창규, 신계화

Food Sci. Preserv. 2025;32(5):896-906.
https://doi.org/10.11002/kjfp.2025.32.5.896

ABSTRACT: Radish powder was prepared using radish and by-products of radish processing by three different drying methods, such as hot air drying, freeze drying, and microwave vacuum drying. The radish powder was characterized by measuring moisture content, color change, particle size, particle shape, and antioxidant activity. The moisture contents of the standard radish powder under the hot air drying, freeze drying, and microwave vacuum drying conditions were 5.15%, 5.22%, and 4.62%, respectively, while the moisture contents of the non-standard radish p...
Research Article

Monitoring the ethanol extraction characteristics of Taegeuk ginseng functional components
태극삼 기능 성분의 에탄올 추출 특성 모니터링

Gee Dong Lee
이기동

Food Sci. Preserv. 2025;32(5):907-914.
https://doi.org/10.11002/kjfp.2025.32.5.907

ABSTRACT: This study investigated optimal extraction conditions by monitoring ethanol extraction conditions to maximize the functional component extraction of Taegeuk ginseng through response surface analysis. The R2 of soluble solid, total ginsenoside, and acidic polysaccharide model formula of Taegeuk ginseng were 0.8894-0.9354 (p<0.05). The soluble solid and acidic polysaccharide of Taegeuk ginseng, according to the extraction conditions, showed a high yield under low ethanol content, but ginsenosides were well extracted under conditions with high ...
Research Article

Effect of xanthan gum addition on the quality characteristics of aquafaba-based meringue cookies
아쿠아파바 기반 머랭 쿠키의 품질에 대한 잔탄검 첨가의 효과

Sunmi Moon, Yangji Kim, Seok Joong Kim
문선미, 김양지, 김석중

Food Sci. Preserv. 2025;32(5):915-927.
https://doi.org/10.11002/kjfp.2025.32.5.915

ABSTRACT: Aquafaba has attracted attention as a promising substitute for egg whites due to its excellent foaming properties; however, it still has limitations in fully replicating the texture and functional characteristics of egg whites, particularly in products such as meringue cookies. In this study, the effect of xanthan gum addition on improving the quality of meringue cookies made with aquafaba as an egg white substitute was investigated. Xanthan gum demonstrated superior enhancement of aquafaba’s foaming stability and firmness compared to guar gu...
Research Article

Comparison of LC-MS-based non-volatile metabolites of Korean and Japanese lavers (Pyropia yezoensis)
국내산 및 일본산 마른김의 LC-MS 기반 비휘발성 대사체 비교

Si-Hun Song, Hyung Gyun Kim, Jae-Hak Moon, Jeong-Yong Cho
송시훈, 김형균, 문제학, 조정용

Food Sci. Preserv. 2025;32(5):928-940.
https://doi.org/10.11002/kjfp.2025.32.5.928

ABSTRACT: This study compared the free amino acids composition and non-volatile metabolites of Korean and Japanese dried lavers (Pyropia yezoensis) using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). Total free amino acid content of Korean dried lavers ranged from 3,692.51-5,709.58 mg/100 g mg/100 g, which did not significantly differ from that (3,914.89-4,920.77 mg/100 g) of Japanese dried lavers. However, most individual amino acids exhibited statistically significant differences. Metabolite analysi...
Research Article

Evaluation of physiological activities of extracts from different parts of Akebia quinata
으름(Akebia quinata) 부위별 추출물의 생리활성 평가

Ji Hyun Lim, Min Woo Kim, Ju Yeon Hong
임지현, 김민우, 홍주연

Food Sci. Preserv. 2025;32(5):941-951.
https://doi.org/10.11002/kjfp.2025.32.5.941

ABSTRACT: In this study, we investigated the antioxidant and inhibitory activities of different parts extracts of Akebia quinata. The extraction yield was extract from Akebia quinata fruit by hot water (AFW) slightly highest 25.23±0.21%, in all parts exceeded 20%. Antioxidant activity tests showed superior activity in the leaves, suggesting that total phenolic and flavonoid compounds contributed to this effect. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) radical scavenging activities, IC50...
Research Article

Effects of fermented materials with kimchi-derived lactic acid bacteria and plant extracts on digestive enzyme and antioxidant activities
김치 유래 유산균과 식물 추출물을 활용한 발효물이 소화효소 및 항산화 활성에 미치는 영향

Sang-Hyun Kim, SooJung Lee, Sanghyun Lee, Mi Ja Chung
김상현, 이수정, 이상현, 정미자

Food Sci. Preserv. 2025;32(5):952-963.
https://doi.org/10.11002/kjfp.2025.32.5.952

ABSTRACT: In this study, a plant extract-based functional synthetic medium was developed to support the growth of kimchi-derived lactic acid bacteria (LAB) for membrane vesicle (MV)-based postbiotics. Four LAB strains [Leuconostoc mesenteroides, Lactiplantibacillus plantarum, Latilactobacillus curvatus (Lc), and Latilactobacillus sakei] were fermented for 3 days in artificial media containing various plant-derived extracts, including barley sprout extract, baechu (kimchi cabbage) extract, and a plant mixed extract (Platycodon grandiflorum: Codonopsis lan...

CURRENT ISSUE: Oct 2025, Vol. 32 , No. 5

Review Lethocerus indicus: An edible insect shaping the future of protein, flavor, and sustainable food Nguyen Huynh Dinh Thuan, Le Pham Tan Quoc, Lam Bach Bao Phuong, Pham Thi Quyen Food Sci. Preserv. 2025;32(5):755-767. https://doi.org/10.11002/kjfp.2025.32.5.755 HTML PDF PubReader	Research Article Comparative evaluation of the physical characteristics of three sesame (Sesamum indicum L.) varieties in Vietnam Le Pham Tan Quoc, Pham My Hao, Pham Thi Quyen, Lam Bach Bao Phuong Food Sci. Preserv. 2025;32(5):768-775. https://doi.org/10.11002/kjfp.2025.32.5.768 HTML PDF PubReader
Research Article Comparative analysis of storage quality and metabolite profiles in onion bulbs according to cultivar and cultivation region Dong-Shin Kim, Jeong Gu Lee, Do-Gyun Park, Jinhee Lee, Yeo Eun Yun, Yeon Jin Jang, Sooyeon Lim, Jae-Han Cho, Jinsu Lee, JiWon Han Food Sci. Preserv. 2025;32(5):776-789. https://doi.org/10.11002/kjfp.2025.32.5.776 HTML PDF PubReader	Research Article Extending the shelf life of oyster mushrooms using a low-cost designed, calibrated, and tested fuzzy logic-based UV-C disinfection system Aulia Muhammad Taufiq Nasution, Mochamad Helmi Zukhruf, Firdha Chaylia Ayu Rachmandika, Christian Vieri Halim, Riski Mulyaning Utami, Muhammad Thomi Bastiyan Food Sci. Preserv. 2025;32(5):790-803. https://doi.org/10.11002/kjfp.2025.32.5.790 HTML PDF PubReader
Research Article Effects of thermal and temporal conditions on the quality attributes of palm sugar milk coffee Syahril Makosim, Abu Amar, Shinta Leonita, Rizal Ainur Ichsan Food Sci. Preserv. 2025;32(5):804-811. https://doi.org/10.11002/kjfp.2025.32.5.804 HTML PDF PubReader	Research Article Chemical constituents and functional properties of maize ogi fortified with Amaranthus viridis Tunji Victor Odunlade, Kehinde Adekunbi Taiwo, Saka Olasunkanmi Gbadamosi, Adewumi Ronke Odunlade, Durodoluwa Joseph Oyedele, Odunayo Clement Adebooye Food Sci. Preserv. 2025;32(5):812-822. https://doi.org/10.11002/kjfp.2025.32.5.812 HTML PDF PubReader
Research Article Quality characteristics and antioxidant properties of cookies fortified with brewer’s spent grain powder Jisung Cheung, Eun-Sun Hwang Food Sci. Preserv. 2025;32(5):823-835. https://doi.org/10.11002/kjfp.2025.32.5.823 HTML PDF PubReader	Research Article Policosanol (Reduchole22^®) attenuates hypercholesterolemia via modulation of cholesterol biosynthesis and lipid metabolism in a high-fat diet-induced mouse model Seul A Seo, Soo-Hyeon Heo, Kallu Golla Dinesh Yadav, Sang Hyun Park, Hyun-Dong Cho, Seong-Min Hong Food Sci. Preserv. 2025;32(5):836-851. https://doi.org/10.11002/kjfp.2025.32.5.836 HTML PDF PubReader
Research Article Functional properties of Lonicera insularis leaf as a beauty food Junhyo Cho Food Sci. Preserv. 2025;32(5):852-860. https://doi.org/10.11002/kjfp.2025.32.5.852 HTML PDF PubReader	Research Article Antioxidant and anti-wrinkle effects of marigold extract fermented with lactic acid bacteria Mi Hye Park, Meera Kim Food Sci. Preserv. 2025;32(5):861-869. https://doi.org/10.11002/kjfp.2025.32.5.861 HTML PDF PubReader
Research Article Development and application of poly(butylene adipate-coterephthalate) composite film with copper oxide nanoparticles for prevention of greening in potatoes 감자의 녹변 방지를 위한 산화구리 나노입자를 첨가한 poly(butylene adipate-coterephthalate) 복합 필름의 개발 및 적용 Chanhyeong Kim, Jae-Young Her 김찬형, 허재영 Food Sci. Preserv. 2025;32(5):870-883. https://doi.org/10.11002/kjfp.2025.32.5.870 HTML PDF PubReader	Research Article Comparison of cellulose nano-fibrils (CNF)-based heat-treated (HT) and non-heat-treated (NHT) colorimetric indicator film sensors for monitoring pH and ammonia changes during pork storage Cellulose nano-fibrils(CNF) 기반의 열처리(HT)와 비열 처리(NHT)된 pH 및 암모니아 비색 지시계 필름 센서의 돈육 저장에 따른 식품 변질 탐색 능력 평가 Hye-Jin Park, Byung-Dae Park, Young-Je Cho 박혜진, 박병대, 영제조 Food Sci. Preserv. 2025;32(5):884-895. https://doi.org/10.11002/kjfp.2025.32.5.884 HTML PDF PubReader
Research Article Comparison of physicochemical properties of radish powder by different drying methods using radish by-products 무 부산물을 활용한 건조방법별 무 분말의 이화학적 특성 비교 Eun Hwang Lee, Seong Hun Oh, Un Ha Mun, Seung Hyun Bae, Change Gyu Go, Gye Hwa Shin 이은황, 오성훈, 문운하, 배승현, 고창규, 신계화 Food Sci. Preserv. 2025;32(5):896-906. https://doi.org/10.11002/kjfp.2025.32.5.896 HTML PDF PubReader	Research Article Monitoring the ethanol extraction characteristics of Taegeuk ginseng functional components 태극삼 기능 성분의 에탄올 추출 특성 모니터링 Gee Dong Lee 이기동 Food Sci. Preserv. 2025;32(5):907-914. https://doi.org/10.11002/kjfp.2025.32.5.907 HTML PDF PubReader
Research Article Effect of xanthan gum addition on the quality characteristics of aquafaba-based meringue cookies 아쿠아파바 기반 머랭 쿠키의 품질에 대한 잔탄검 첨가의 효과 Sunmi Moon, Yangji Kim, Seok Joong Kim 문선미, 김양지, 김석중 Food Sci. Preserv. 2025;32(5):915-927. https://doi.org/10.11002/kjfp.2025.32.5.915 HTML PDF PubReader	Research Article Comparison of LC-MS-based non-volatile metabolites of Korean and Japanese lavers (Pyropia yezoensis) 국내산 및 일본산 마른김의 LC-MS 기반 비휘발성 대사체 비교 Si-Hun Song, Hyung Gyun Kim, Jae-Hak Moon, Jeong-Yong Cho 송시훈, 김형균, 문제학, 조정용 Food Sci. Preserv. 2025;32(5):928-940. https://doi.org/10.11002/kjfp.2025.32.5.928 HTML PDF PubReader
Research Article Evaluation of physiological activities of extracts from different parts of Akebia quinata 으름(Akebia quinata) 부위별 추출물의 생리활성 평가 Ji Hyun Lim, Min Woo Kim, Ju Yeon Hong 임지현, 김민우, 홍주연 Food Sci. Preserv. 2025;32(5):941-951. https://doi.org/10.11002/kjfp.2025.32.5.941 HTML PDF PubReader	Research Article Effects of fermented materials with kimchi-derived lactic acid bacteria and plant extracts on digestive enzyme and antioxidant activities 김치 유래 유산균과 식물 추출물을 활용한 발효물이 소화효소 및 항산화 활성에 미치는 영향 Sang-Hyun Kim, SooJung Lee, Sanghyun Lee, Mi Ja Chung 김상현, 이수정, 이상현, 정미자 Food Sci. Preserv. 2025;32(5):952-963. https://doi.org/10.11002/kjfp.2025.32.5.952 HTML PDF PubReader

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