姓名 

朴银子

博士后

专业方向 

融合食品生物工程

发表论文

Piao Yin-Zi & Eun Jong-Bang (2020). Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang). Journal of Food Science and Technology, 57(6), 2190-2197.

Piao Yin-Zi, Zhao Chang-Cheng & Eun Jong-Bang (2020). Influence of different temperatures

on brining kinetics, salt concentration and texture properties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) during brining with ultrasonic treatment. Journal of Food Science, 85(12), 4161-4169.