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JingJing Ti
JingJing Ti
Food science
Chemistry
Fermentation
Wine
Biotechnology
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Quality and Sensory Characteristics of Sweet Persimmon Distilled Spirits
2015
Journal of The Korean Society of Food Science and Nutrition
JingJing Ti
Hansub Kwak
Misook Kim
Youngseung Lee
Chunmei Li
Sungryul Yu
Seongjun Yoon
Sam Chul Shin
Geun Pyo Choi
Seoung Been Yim
Yoonhwa Jeong
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Physicochemical Properties During Fermentation of Plum Wine
2014
JingJing Ti
Han Sub Kwak
I.H. Kim
Seungui Cheon
Tae Kil Eom
Soo-Jeong Lee
Ok Hyun Yoon
Youngseung Lee
Misook Kim
Yoonhwa Jeong
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Influence of temperature, time and air flow for radical scavenging activity and total polyphenol content in coffee roasting
2014
Seokgeun Ji
Han Sub Kwak
Younggi Choi
JingJing Ti
Yougnseung Lee
Geun Pyo Choi
Ok Hyun Yoon
Yoonhwa Jeong
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Quality Characteristics of Spirits Prepared by Different Distillation and Filtrations
2013
Yesung Hur
Younhee Lee
Hyungsuk Shim
Gyunho Bae
Sung Hoon Oh
JingJing Ti
Seungui Cheon
Tae Kil Eom
Misook Kim
Youngseung Lee
Yoonhwa Jeong
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