Yeo, Soo-Hwan

Physicochemical properties of commercial fruit vinegars with different fermentation methods

Kim, K.-O., Kim, S.-M., Kim, S.-M., Kim, D.-Y., Jo, D., Yeo, S.-H., Jeong, Y.-J., & Kwon, J.-H. (2013) · Journal of the Korean Society of Food Science and Nutrition

Food Quality and Safety StudiesFood Nutrient Composition and Product Development

Cited by 21

Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria

Baek, S. Y., Kim, J.-S., Mun, J.-Y., Lee, C. H., Park, Y. K., & Yeo, S.-H. (2016) · Korean Journal of Food Preservation

Food Quality and Safety StudiesFermentation and Sensory Analysis

Cited by 11