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양조용 포도 품종별 포도주의 품질 특성 및 페놀화합물 함량
최정실(Jeong-Sil Choi), 허윤영(Youn-Young Hur), 윤병현(Byeong-Hyeon Yun), 노정호(Jung-Ho Noh), 임동준(Dongjun Im)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (2024)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (2024)
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도정도를 달리한 쌀이 가속숙성에 의해 약주의 품질변화에 미치는 영향
최정실(Jeong-Sil Choi), 강지은(Ji-Eun Kang), 정석태(Seok-Tae Jeong)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.08.2020)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.08.2020)
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도정도별 쌀누룩 약주의 품질특성
최정실(Jeong Sil Choi), 여수환(Soo Hwan Yeo), 정석태(Seok Tae Jeong)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (2017)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (2017)
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도정도를 달리한 쌀누룩이 약주의 품질 변화에 미치는 영향
최정실(Jeong-Sil Choi), 여수환(Soo-Hwan Yeo), 최한석(Han-Seok Choi), 정석태(Seok-Tae Jeong)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.06.2017)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.06.2017)
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열처리에 의한 쌀 막걸리와 밀 막걸리의 향기특성
최정실(Jeong-Sil Choi), 박유덕(You-Deok Park), 김현수(Hyeon-Soo Kim), 정석태(Seok-Tae Jeong)
Published in 동아시아식생활학회지 (01.02.2018)
Published in 동아시아식생활학회지 (01.02.2018)
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원료에 따른 살균 막걸리의 품질 특성
박유덕(You-Duck Park), 배은정(Eun-Jung Bae), 최정실(Jeong-Sil Choi), 김현수(Hyun-Soo Kim), 김찬우(Chan-Woo Kim), 정석태(Seok-Tae Jeong), 최한석(Han-Seok Choi)
Published in 동아시아식생활학회지 (01.12.2017)
Published in 동아시아식생활학회지 (01.12.2017)
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곰팡이 균종을 달리하여 제조한 혼합 곡류 누룩의 품질특성
백성열(Seong Yeol Baek), 김주연(Joo-Yeon Kim), 최지호(Ji-Ho Choi), 최정실(Jeong-Sil Choi), 최한석(Han-Seok Choi), 정석태(Seok-Tae Jeong), 여수환(Soo-Hwan Yeo)
Published in 東아시아食生活學會誌 (2012)
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Published in 東아시아食生活學會誌 (2012)
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