한국식품저장유통학회

Current Issue

Korean Journal of Food Preservation - Vol. 26 , No. 2

2. p.141 Evaluating the quality stability of black vinegar-based salad sauce during storage
Minji Choi, Yunhee Jo, Narae Kim, Chaeeun Bang, Changse Byeon, Hyunsoo Lee, Yang-Ho Jin, Yong-Jin Jeong, Joong-Ho Kwon
DOI: https://doi.org/10.11002/kjfp.2019.26.2.141

3. p.148 Bioconversion of glycosides isoflavones to aglycone isoflavones by Lactobacillus rhamnosus BHN-LAB 76 under anaerobic conditions
Byung-Hyuk Kim, Jong-Ok Jang, Jun-Hyeong Lee, Ye-Eun Park, Jung-Gyu Kim, Yeo-Cho Yoon, Su Jin Jeong, Gi-Seok Kwon, Jung-Bok Lee
DOI: https://doi.org/10.11002/kjfp.2019.26.2.148

14. p.238 Investigating the effect of Crataegus pinnatifida , a functional food, on cognition and memory deficit
Jihye Lee, Sang Hyeok Park, Chanhee Lee, Hye-Jeong Kim, Chul Jong Jung, Gyung Yun Beik, Jin Gi Shin, Ji Wook Jung
DOI: https://doi.org/10.11002/kjfp.2019.26.2.238