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Selection of Starter Cultures and Optimum Conditions for Lactic Acid Fermentation of Onion KCI 등재 SCIE SCOPUS

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한국식품과학회 Food Science and Biotechnology Volume 18 Number 5 2009.10 pp.1100-1108

Isolation and Cultural Properties of Acetic Acid Bacteria for Production of Onion Vinegar KCI 등재 SCIE SCOPUS

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한국식품과학회 Food Science and Biotechnology Volume 18 Number 4 2009.08 pp.939-947

Inactivation Mechanism of Bacillus subtilis Spores by Ethanol Extract of Torilis japonica Fruit KCI 등재 SCIE SCOPUS

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한국식품과학회 Food Science and Biotechnology Volume 18 Number 2 2009.04 pp.336-342

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고전압 square wave pulse를 이용한 당근 주스의 살균 및 저장 중 품질 변화 KCI 등재 SCOPUS

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