Food Science and Preservation

About Food Science and Preservation

Food Science and Preservation (Food Sci Preserv, FSP) is a peer-reviewed and open-access journal that publishes original research papers, research notes, and reviews covering basic and applied research related to the knowledge, techniques, and advancement of food science and preservation. Food Sci Preserv (pISSN 3022-5477; eISSN 3022-5485) is the official journal of the Korean Society of Food Preservation, which is published and distributed, on- and offline, bimonthly (Feb, Apr, Jun, Aug, Oct, and Dec).
Special Topic (Functional bioactive compounds in agro-foods and database development)

Identification of phenolic compounds from purple pepper (Capsicum annuum L.) and their radical scavenging activities
자색가지고추로부터 페놀성 화합물의 구명 및 라디칼 소거 활성

Seung-Hun chae, Soo-Hee Seo, Ye-Seon Won, Heon-Woong Kim, Sang-Hyeon Lee, Jae-Hak Moon, Jeong-Yong Cho
채승훈, 서수희, 원예선, 김헌웅, 이상현, 문제학, 조정용

Food Sci. Preserv. 2025;32(3):371-383.
https://doi.org/10.11002/fsp.2025.32.3.371

ABSTRACT: Peppers (Capsicum spp.) are widely consumed vegetables belonging to the Solanaceae family in Korea. Recently, purple peppers have been cultivated due to consumer interest in healthy functional compounds such as phenolic compounds, flavonoids, and anthocyanin. This study investigated metabolomic discrimination of 6 pepper cultivars (cheongyang, green pepper, twist, cucumber pepper, red pepper, and purple pepper) by liquid chromatography-electrospray ionization-quadrupole time-of-flight-mass spectrometry (LC-ESI-QToF-MS) untargeted metabolomic an...
Special Topic (Functional bioactive compounds in agro-foods and database development)

Phospholipid profiles in frequently consumed Brassicaceae and Asteraceae vegetables and fruits in Korea
국내 다소비 십자화과 및 국화과 채소류와 과일류에 함유된 인지질 함량

Sunyoung Lim, Heon-Woong Kim, Jung-Ah Shin
임선영, 김헌웅, 신정아

Food Sci. Preserv. 2025;32(3):384-397.
https://doi.org/10.11002/fsp.2025.32.3.384

ABSTRACT: This study analyzed the total and individual phospholipid content in 16 Brassicaceae vegetables, 19 Asteraceae vegetables, and 21 fruits commonly consumed in Korea using a validated HPLC-ELSD method. The method demonstrated excellent linearity (R2: 0.9997-1.0000) with limits of detection (LOD) between 4.1-10.4 mg/100 g and quantification limits (LOQ) from 4.6-11.0 mg/100 g. Precision was validated through soybean flour analysis, achieving relative standard deviations (RSD%) below 10%. Cooking increased phospholipid content in Brassicaceae veget...
Special Topic (Functional bioactive compounds in agro-foods and database development)

Analysis of pantothenic acid contents in meats and seafood consumed in Korea
국내 소비용 육류 및 수산식품의 판토텐산 함량 분석

Jihyeon Yu, Jina Lee, Yoonjeong Kim, Jinseo Lee, Eunji Park, Youngmin Choi, Younghwa Kim
유지현, 이진아, 김윤정, 이진서, 박은지, 최용민, 김영화

Food Sci. Preserv. 2025;32(3):398-407.
https://doi.org/10.11002/fsp.2025.32.3.398

ABSTRACT: In this study, the contents of pantothenic acid (vitamin B5) in meats and seafood consumed in Korea were quantified by high-performance liquid chromatography with a UV detector. All analyses were performed under the quality control of pantothenic acid contents. The highest content of vitamin B5 in meats was 3.5833±0.1550 mg/100 g in raw beef liver. The highest contents of vitamin B5 in seafood was found in Eorigul Jeot A (1.9581±0.0179 mg/100 g). The limits of detection and limits of quantification of pantothenic acid were 0.001 and 0.003 μg...
Special Topic (Functional bioactive compounds in agro-foods and database development)

Analysis of the vitamin K content in eggs commonly consumed in Korea
국내에서 주로 소비되는 달걀의 비타민 K 함량 분석

Hyeongyu Lee, Yuna Jeon, Youngmin Choi, Jeehye Sung
이현규, 전유나, 최용민, 최용민

Food Sci. Preserv. 2025;32(3):408-414.
https://doi.org/10.11002/fsp.2025.32.3.408

ABSTRACT: The Korean food composition database lacks reliable analytical data on the vitamin K1 (phylloquinone, PK) and vitamin K2 (menaquinone, MK) contents of commonly consumed eggs in Korea. This study aimed to determine the vitamin K content in eggs using solvent extraction and enzyme extraction, followed by HPLC analysis with post-column derivatization and fluorescence detection. To ensure the validity of the analytical method, key validation parameters, including accuracy, precision, detection and quantification limit, and linearity, were thoroughl...
Special Topic (Functional bioactive compounds in agro-foods and database development)

Antioxidant activity and lignan levels in commercial perilla oil in Korea
국내 시판 들기름의 리그난 함량 및 항산화 활성

Gajin Kim, Yoonjeong Kim, Jina Lee, Jihyeon Yu, Daejung Kim, Younghwa Kim
김가진, 김윤정, 이진아, 유지현, 김대중, 김영화

Food Sci. Preserv. 2025;32(3):415-422.
https://doi.org/10.11002/fsp.2025.32.3.415

ABSTRACT: The levels of lignans and the antioxidant capacity of perilla oils (15 types, PO) consumed in Korea were determined. Mass spectrometry coupled with liquid chromatography was used for measuring the lignan content in the perilla oil, while the antioxidant activity was analyzed using the contents of polyphenols and flavonoids along with radical scavenging activity. The range of the total lignan content was 15.281 to 1,336.688 μg/100 g, with PO3 demonstrating the highest amount. The antioxidant activity showed that PO5 had the highest polyphenol...
Review

Nutritional benefits, post-harvest challenges, and innovative preservation strategies of onions (Allium cepa L.): A comprehensive review

Kunle Obafemi Akinwotu, Hezekiah Adekanmi Adeniran

Food Sci. Preserv. 2025;32(3):423-444.
https://doi.org/10.11002/fsp.2025.32.3.423

ABSTRACT: Onions (Allium cepa L.), one of the most widely grown and consumed vegetables worldwide, are prized for their distinct flavor, health advantages, and active ingredients. The significance of onions in the Allium family and their use in various cuisines are examined in detail in this review. Along with potential drawbacks, it also discusses the benefits found in onions, such as essential vitamins, minerals, and antioxidants. The difficulties of cultivating onions and managing them after harvest are covered in the review, with particular attention...
Research Article

Effect of natural hydrocolloids addition on the physicochemical, antioxidant, and digestive-enzyme-inhibitory properties of Sorghum bicolor flour

Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Kazeem Koledoye Olatoye, Olawale Mashood Aliyu, Yunus Temitayo Imam

Food Sci. Preserv. 2025;32(3):445-457.
https://doi.org/10.11002/fsp.2025.32.3.445

ABSTRACT: Studies have shown that adding modified food hydrocolloids as gluten replacement in gluten-free products could be associated with an increase in cost of production and loss of some health-benefitting qualities. In this study, the effects of adding two natural hydrocolloid sources—Brachystegia eurycoma (BE) and Detarium microcarpum (DM)—and a modified hydrocolloid, sodium carboxymethyl cellulose (SCMC), on the physicochemical, antioxidant, and digestive-enzyme-inhibitory properties (including pancreatic lipase, α-amylase, and α-glucosidas...
Research Article

Molecular detection, phylogenetic analysis, and aflatoxin B1 binding capacity of Limosilactobacillus fermentum isolated from fermented coconut toddy

Clyde S. Baltazar, Alyanna Marie P. Brodith, Keshia Erin B. Catipay, Euler G. Montilde, Bernard Louie G. Padilla, Keziah Jane R. Ranches, Alfredo A. Hinay

Food Sci. Preserv. 2025;32(3):458-465.
https://doi.org/10.11002/fsp.2025.32.3.458

ABSTRACT: Recent studies have highlighted the significant potential of lactic acid bacteria to remove Aflatoxin B1 (AFB-1) through enzymatic degradation, adsorption, and absorption. In this study, we molecularly characterized lactic acid bacteria isolated from coconut toddy (“tuba”) and assessed their potential to remove AFB-1. The isolated lactic acid bacteria were cultivated in De Man Ragosa and Sharpe (MRS) broth for 72 h at 37°C under anaerobic conditions. Through 16S rRNA gene sequencing, the isolated bacterium was taxonomically identified. E...
Research Article

Antioxidant activity of green and white asparagus (Asparagus officinalis) extracts grown in Korea

Mi Hye Park, Sun Mee Lee

Food Sci. Preserv. 2025;32(3):466-474.
https://doi.org/10.11002/fsp.2025.32.3.466

ABSTRACT: This study analyzed the physiological activity and bioactive substances in 65°C hot water and 70% ethanol extracts of green and white asparagus grown in Gangwon Province, which accounts for half of Korea’s asparagus production. The hot water and 70% ethanol extracts of green asparagus (termed WEGA and EEGA, respectively) and white asparagus (termed WEWA and EEWA, respectively) were prepared, and their functional components were analyzed. The total polyphenol content of WEGA was 38.96 mg GAE/g (milligram of gallic acid equivalents per gram ...
Research Article

Influence of various drying conditions on the functional pigments and antioxidant properties of Undaria pinnatifida

Rea Mae Cuario Templonuevo, Kang-Hee Lee, Jiyeon Chun

Food Sci. Preserv. 2025;32(3):475-485.
https://doi.org/10.11002/fsp.2025.32.3.475

ABSTRACT: Undaria pinnatifida, a widely consumed seaweed in Korea, is valued for its pleasant flavor and rich nutritional value. Owing to its substantial moisture content, drying is a critical processing step that significantly impacts its quality. This study examined the influence of various drying methods (freeze, hot-air, and microwave drying) on the functional pigments and antioxidant properties of U. pinnatifida. Freeze-drying obtained the highest levels of carotenoids (155.37 μg/g), fucoxanthin (104.77 μg/g), chlorophylls (2,431.41 μg/g), total ...
Research Article

Pyrogallol induces G0/G1 cell cycle arrest and apoptosis through mitochondrial pathway in PC-3 human prostate cancer cells

Seong-Min Hong, Hyun-Dong Cho, Kwon-Il Seo

Food Sci. Preserv. 2025;32(3):486-497.
https://doi.org/10.11002/fsp.2025.32.3.486

ABSTRACT: Pyrogallol (PG), a naturally occurring dihydroxyphenol, was shown to suppress the proliferation of numerous cancer cell lines (e.g., lymphoma, lung, and breast cancer cells). However, its effects on human prostate cancer remain largely unexplored. Thus, we evaluated the anti-cancer effects of PG in prostate cancer cells (i.e., PC-3, RC-58T, and LNCaP) and a xenograft mouse model. In the in vitro assays, cells were treated with PG at various concentrations (2.5-200 μM) for 1 day, and the half-maximal inhibitory concentration (IC50) values wer...
Research Article

Policosanol (Reduchole22^®) improves lipid profiles in HepG2 hepatocytes and Caco-2 enterocytes

Soo-Hyeon Heo, Seul A Seo, KG Dinesh Yadav, Vadiraj Gururaj Bharadwaj, Srilakshmi Aluri, Sang Hyun Park, Hee-Young Ahn, Seong-Min Hong, Hyun-Dong Cho

Food Sci. Preserv. 2025;32(3):498-508.
https://doi.org/10.11002/fsp.2025.32.3.498

ABSTRACT: Lipid metabolism disorders such as hypercholesterolemia, hyperlipidemia, and hyperglycemia collectively characterize dyslipidemia, a condition marked by an imbalance in blood lipid levels and impaired lipid homeostasis. Policosanol, a mixture of long-chain alcohols derived from sugarcane, has been reported to improve lipid metabolism, but its cellular mechanisms remain underexplored. This study investigated the effects of policosanol (Reduchole22®) extracted using ethanol on lipid metabolism in HepG2 hepatocytes and Caco-2 enterocytes. The d...
Research Article

Acetogenin content of pawpaw (Asimina triloba [L.] Dunal) extract and antiproliferative activity of acetogenins against gastric (AGS) and cervical (HeLa) cancer cells

Jin-Sik Nam, Seo-Yeon Park, Hye-Lim Jang, Young Ha Rhee

Food Sci. Preserv. 2025;32(3):509-519.
https://doi.org/10.11002/fsp.2025.32.3.509

ABSTRACT: Annonaceous acetogenins (ACGs) of extracts from different parts (roots, twigs, and leaves) of pawpaw (Asimina triloba [L.] Dunal) tree was evaluated, and the antiproliferative activities of the major ACGs from pawpaw extracts against human gastric carcinoma (AGS) and human cervical cancer (HeLa) cells were investigated. The acetogenin constituents of the extracts were determined using HPLC-DAD. Antiproliferative effects of acetogenins were performed between 6.25 and 400 μM concentrations against AGS and HeLa cell lines. Among the extracts, t...
Research Article

Optimization of hydrolysis conditions to enhance solubility of hempseed (Cannabis sativa L.) protein isolate using response surface methodology for functional beverage application

In-ha Baek, Yun-ju Jang, Won-young Lee

Food Sci. Preserv. 2025;32(3):520-532.
https://doi.org/10.11002/fsp.2025.32.3.520

ABSTRACT: Hempseed protein isolate (HPI) is a non-allergenic, nutritionally balanced protein source with promising potential in food applications. However, its poor solubility presents a major limitation, particularly in food systems requiring high protein dispersion and stability. Enzymatic hydrolysis, a process that cleaves proteins into smaller peptides, has been shown to modify protein structure and enhance functional properties such as solubility. In this study, response surface methodology (RSM) was employed to optimize enzymatic hydrolysis conditi...
Research Article

Development and validation of analysis method for sarmentosin in Sedum sarmentosum extract
수분초 추출물의 Sarmentosin 분석법 개발 및 검증

Da-Hyun Ko, Geun-Hee Cho, Tae-Woong Song, Aram Song, Sang Min Park, Jeong Hyun Seo, Ok-Hwan Lee, Sun-Il Choi
고다현, 조근희, 송태웅, 송아람, 박상민, 서정현, 이옥환, 최선일

Food Sci. Preserv. 2025;32(3):533-541.
https://doi.org/10.11002/fsp.2025.32.3.533

ABSTRACT: Sedum sarmentosum (SS) is a medicinal plant with a range of physiological benefits. To develop functional food ingredients and products, functionality, and safety must be proven through the standardization of raw materials. In this study, we established sarmentosin as a marker compound for SS and aimed to develop an analysis method for its quantification in SS extracts. As a result of validating the developed sarmentosin analysis method, the calibration curve showed linearity with a correlation coefficient (R2) value of 0.999. The precision and...
Research Article

Development of efficient bioethanol-producing strains utilizing starch-rich potato peels
전분 함유 감자껍질 기반 효율적인 바이오에탄올 생산 균주 개발

Jin Seon Baek, Soo Rin Kim, Won-Jae Chi
백진선, 김수린, 지원재

Food Sci. Preserv. 2025;32(3):542-552.
https://doi.org/10.11002/fsp.2025.32.3.542

ABSTRACT: The growing demand for sustainable energy has underscored the potential of repurposing food waste, particularly potato peels, as substrates for bioethanol production. Potato peels are rich in starch, cellulose, hemicellulose, minor proteins, and lipids, making them an ideal feedstock for bioethanol production; however, conventional bioethanol production methods frequently encounter efficiency limitations. This study aimed to overcome these constraints by developing an innovative fusion strain, #20, through the protoplast fusion of Saccharomyces...
Research Article

Quality changes in wine with rose petals (Magic Red) during alcohol fermentation and aging
장미 꽃잎(매직 레드)의 알코올 발효와 숙성 중 품질 특성 변화

Bong-Yun Oh, Su-Jin Shin, SungWook Oh
오봉윤, 수진신, 오성욱

Food Sci. Preserv. 2025;32(3):553-564.
https://doi.org/10.11002/fsp.2025.32.3.553

ABSTRACT: Red rose petals (Magic Red), an edible flower, were analyzed for quality changes during alcohol fermentation and aging. Samples were prepared using fresh (A, B) and dried petals (C, D) with 25% sugar. Fermentation agents Saccharomyces cerevisiae (EC1118 for A, C) and S. cerevisiae (YA07 for B, D) were used. Alcoholic fermentation occurred at 25°C for 20 days, followed by 80 days of aging at 15°C. Samples were taken every 20 days to monitor physicochemical properties. After 60 days, the pH ranged from 3.09-3.27, total acidity 0.37-0.41%, and ...
Research Article

Comparison of changes in volatile aroma compounds in Artemisia fukudo Makino under different growth environments and harvest times
생육 환경 및 수확 시기에 따른 큰비쑥의 휘발성 향기성분 비교

Gyu Yeon Oh, Tae Man Ha, Hee Yeon Lee, So Hyeon Lee, Yoo Min Park, Hwan Sik Na, Mi Yeong Shin, Yang Joon An
오규연, 하태만, 이희연, 이소현, 박유민, 나환식, 신미영, 안양준

Food Sci. Preserv. 2025;32(3):565-577.
https://doi.org/10.11002/fsp.2025.32.3.565

ABSTRACT: Artemisia fukudo Makino belongs to the Asteraceae and is a green-white halophyte with a unique scent. We analyzed volatile aroma compounds in A. fukudo Makino under different growth environments and harvest times to explore the value of A. fukudo Makino as a natural fragrance and to secure functional data in this study. Volatile aroma compounds in A. fukudo Makino were analyzed by GC-MS using the headspace method. A total of 34 volatile aroma compounds containing 25 types of monoterpenes, 3 types of sesquiterpenes, 4 types of esters, 1 type of ...

CURRENT ISSUE: Jun 2025, Vol. 32 , No. 3

Special Topic (Functional bioactive compounds in agro-foods and database development) Identification of phenolic compounds from purple pepper (Capsicum annuum L.) and their radical scavenging activities 자색가지고추로부터 페놀성 화합물의 구명 및 라디칼 소거 활성 Seung-Hun chae, Soo-Hee Seo, Ye-Seon Won, Heon-Woong Kim, Sang-Hyeon Lee, Jae-Hak Moon, Jeong-Yong Cho 채승훈, 서수희, 원예선, 김헌웅, 이상현, 문제학, 조정용 Food Sci. Preserv. 2025;32(3):371-383. https://doi.org/10.11002/fsp.2025.32.3.371 HTML PDF PubReader	Special Topic (Functional bioactive compounds in agro-foods and database development) Phospholipid profiles in frequently consumed Brassicaceae and Asteraceae vegetables and fruits in Korea 국내 다소비 십자화과 및 국화과 채소류와 과일류에 함유된 인지질 함량 Sunyoung Lim, Heon-Woong Kim, Jung-Ah Shin 임선영, 김헌웅, 신정아 Food Sci. Preserv. 2025;32(3):384-397. https://doi.org/10.11002/fsp.2025.32.3.384 HTML PDF PubReader
Special Topic (Functional bioactive compounds in agro-foods and database development) Analysis of pantothenic acid contents in meats and seafood consumed in Korea 국내 소비용 육류 및 수산식품의 판토텐산 함량 분석 Jihyeon Yu, Jina Lee, Yoonjeong Kim, Jinseo Lee, Eunji Park, Youngmin Choi, Younghwa Kim 유지현, 이진아, 김윤정, 이진서, 박은지, 최용민, 김영화 Food Sci. Preserv. 2025;32(3):398-407. https://doi.org/10.11002/fsp.2025.32.3.398 HTML PDF PubReader	Special Topic (Functional bioactive compounds in agro-foods and database development) Analysis of the vitamin K content in eggs commonly consumed in Korea 국내에서 주로 소비되는 달걀의 비타민 K 함량 분석 Hyeongyu Lee, Yuna Jeon, Youngmin Choi, Jeehye Sung 이현규, 전유나, 최용민, 최용민 Food Sci. Preserv. 2025;32(3):408-414. https://doi.org/10.11002/fsp.2025.32.3.408 HTML PDF PubReader
Special Topic (Functional bioactive compounds in agro-foods and database development) Antioxidant activity and lignan levels in commercial perilla oil in Korea 국내 시판 들기름의 리그난 함량 및 항산화 활성 Gajin Kim, Yoonjeong Kim, Jina Lee, Jihyeon Yu, Daejung Kim, Younghwa Kim 김가진, 김윤정, 이진아, 유지현, 김대중, 김영화 Food Sci. Preserv. 2025;32(3):415-422. https://doi.org/10.11002/fsp.2025.32.3.415 HTML PDF PubReader	Review Nutritional benefits, post-harvest challenges, and innovative preservation strategies of onions (Allium cepa L.): A comprehensive review Kunle Obafemi Akinwotu, Hezekiah Adekanmi Adeniran Food Sci. Preserv. 2025;32(3):423-444. https://doi.org/10.11002/fsp.2025.32.3.423 HTML PDF PubReader
Research Article Effect of natural hydrocolloids addition on the physicochemical, antioxidant, and digestive-enzyme-inhibitory properties of Sorghum bicolor flour Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Kazeem Koledoye Olatoye, Olawale Mashood Aliyu, Yunus Temitayo Imam Food Sci. Preserv. 2025;32(3):445-457. https://doi.org/10.11002/fsp.2025.32.3.445 HTML PDF PubReader	Research Article Molecular detection, phylogenetic analysis, and aflatoxin B1 binding capacity of Limosilactobacillus fermentum isolated from fermented coconut toddy Clyde S. Baltazar, Alyanna Marie P. Brodith, Keshia Erin B. Catipay, Euler G. Montilde, Bernard Louie G. Padilla, Keziah Jane R. Ranches, Alfredo A. Hinay Food Sci. Preserv. 2025;32(3):458-465. https://doi.org/10.11002/fsp.2025.32.3.458 HTML PDF PubReader
Research Article Antioxidant activity of green and white asparagus (Asparagus officinalis) extracts grown in Korea Mi Hye Park, Sun Mee Lee Food Sci. Preserv. 2025;32(3):466-474. https://doi.org/10.11002/fsp.2025.32.3.466 HTML PDF PubReader	Research Article Influence of various drying conditions on the functional pigments and antioxidant properties of Undaria pinnatifida Rea Mae Cuario Templonuevo, Kang-Hee Lee, Jiyeon Chun Food Sci. Preserv. 2025;32(3):475-485. https://doi.org/10.11002/fsp.2025.32.3.475 HTML PDF PubReader
Research Article Pyrogallol induces G0/G1 cell cycle arrest and apoptosis through mitochondrial pathway in PC-3 human prostate cancer cells Seong-Min Hong, Hyun-Dong Cho, Kwon-Il Seo Food Sci. Preserv. 2025;32(3):486-497. https://doi.org/10.11002/fsp.2025.32.3.486 HTML PDF PubReader	Research Article Policosanol (Reduchole22^®) improves lipid profiles in HepG2 hepatocytes and Caco-2 enterocytes Soo-Hyeon Heo, Seul A Seo, KG Dinesh Yadav, Vadiraj Gururaj Bharadwaj, Srilakshmi Aluri, Sang Hyun Park, Hee-Young Ahn, Seong-Min Hong, Hyun-Dong Cho Food Sci. Preserv. 2025;32(3):498-508. https://doi.org/10.11002/fsp.2025.32.3.498 HTML PDF PubReader
Research Article Acetogenin content of pawpaw (Asimina triloba [L.] Dunal) extract and antiproliferative activity of acetogenins against gastric (AGS) and cervical (HeLa) cancer cells Jin-Sik Nam, Seo-Yeon Park, Hye-Lim Jang, Young Ha Rhee Food Sci. Preserv. 2025;32(3):509-519. https://doi.org/10.11002/fsp.2025.32.3.509 HTML PDF PubReader	Research Article Optimization of hydrolysis conditions to enhance solubility of hempseed (Cannabis sativa L.) protein isolate using response surface methodology for functional beverage application In-ha Baek, Yun-ju Jang, Won-young Lee Food Sci. Preserv. 2025;32(3):520-532. https://doi.org/10.11002/fsp.2025.32.3.520 HTML PDF PubReader
Research Article Development and validation of analysis method for sarmentosin in Sedum sarmentosum extract 수분초 추출물의 Sarmentosin 분석법 개발 및 검증 Da-Hyun Ko, Geun-Hee Cho, Tae-Woong Song, Aram Song, Sang Min Park, Jeong Hyun Seo, Ok-Hwan Lee, Sun-Il Choi 고다현, 조근희, 송태웅, 송아람, 박상민, 서정현, 이옥환, 최선일 Food Sci. Preserv. 2025;32(3):533-541. https://doi.org/10.11002/fsp.2025.32.3.533 HTML PDF PubReader	Research Article Development of efficient bioethanol-producing strains utilizing starch-rich potato peels 전분 함유 감자껍질 기반 효율적인 바이오에탄올 생산 균주 개발 Jin Seon Baek, Soo Rin Kim, Won-Jae Chi 백진선, 김수린, 지원재 Food Sci. Preserv. 2025;32(3):542-552. https://doi.org/10.11002/fsp.2025.32.3.542 HTML PDF PubReader
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