식초 산업의 발전사와 최근 현황

김현위

식품과학과 산업

2022 .03

Analysis of Quality Characteristics of Grain Vinegars According to Manufacturing Processes and Production Environments

Soo-Young Lee ,  Hee-Min Gwon ,  Sun Hee Kim 외 6명

한국식품영양과학회 학술대회발표집

2024 .10

Optimization for the fermentation process of Solanum nigrum vinegar and its quality evaluation

Hanseol Oh ,  Yong Sik Kwak ,  Joo Tak 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Quality Comparison of Brown Rice Vinegar Manufactured Using Two Stages Fermentation

Yeon-Ok Pa ,  k

한국식품영양과학회 학술대회발표집

2017 .10

식초산업의 현황과 기능성 그리고 발전 전략

원영선 ,  민혜지 ,  서권일

식품과학과 산업

2020 .06

Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods

Yaping Gao ,  Yunhee Jo ,  Namhyeok Chung 외 3명

Preventive Nutrition and Food Science

2017 .03

초산균을 달리하여 제조한 사과식초의 품질특성

박혜진 ,  박재은 ,  강혜정 외 3명

한국식품영양학회지

2024 .08

Fermentation Characteristics and Anti-Inflammatory Effect on LPS-Induced RAW 264.7 Cells of Ginseng Vinegar

Kyung Eun Moon ,  Hyeon Hwa Oh ,  Do Youn Jeong 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

양파식초의 발효제조 및 제품의 생리활성

정은정 ,  박혜진 ,  차용준

한국식품영양학회지

2016 .12

Domestic and Overseas Vinegar Industry Status

Hyejin Na

한국식품영양과학회 학술대회발표집

2019 .10

Quality Comparison of Commercial Apple Cider Vinegar with Different Materials and Fermentation Methods

Song-Yi Gu ,  Yunhee Jo ,  Namhyeok Chung 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

Quality Analysis, Ginsenosides and Fragrance Compounds Comparison of White Ginseng Vinegar, Red Ginseng Vinegar and Black Ginseng Vinegar

Jong Hee Yoo ,  Da Eun Lee ,  Da Eun Jeong 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Enhancement of functional substances and fermentation characteristics using complex fermentation of low-use forest resources with koji and useful microorganisms

Sang-Hyeob Sim ,  Soo-Chang Na ,  Da-Eun Lee 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Selection and Fermentation Characteristics of Acetic Acid Bacteria for Producing Brown Rice Vinegar

Eun Ah Shim ,  Kyung Eun Moon ,  Hyeon Hwa Oh 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Diversity and cluster analysis of pine mushroom’s endophytes using metagenome analysis

Jong Beom Seo ,  Ah Hyeon Choi ,  Butoto Imani wa Rusaati 외 1명

Korean Journal of Agricultural Science

2021 .09

Fermentation Aptitude Evaluation of Indigenous Fermented Microorganisms

Sung Ho Cho

한국식품영양과학회 학술대회발표집

2019 .10

Selection of Acetic Acid Bacteria for Ginseng Vinegar Manufacturing and Functionality of Ginseng Vinegar

Hyeon Hwa Oh

한국식품영양과학회 학술대회발표집

2020 .10

Fermentation Characteristics of Unripe Citrus unshiu Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars

Sang-Hun Won ,  Yeong-Jun Kim ,  Kyu-Taek Choi 외 4명

Preventive Nutrition and Food Science

2024 .06

흑마늘의 첨가량과 초기 알코올 농도를 달리한 발효 식초의 품질특성

서원택 ,  최명효 ,  심혜진 외 3명

Food Science and Preservation

2016 .02

Quantitative Changes of Polyphenols of Mulberry (Morus alba L.) Wines and Vinegars during Fermentation

Se-Bi Ha ,  Sang-Won Choi

한국식품영양과학회 학술대회발표집

2015 .08