한우육 및 돈육의 부위별 지방 함량 및 지방산 조성 비교
장혜림(Hye-Lim Jang), 박서연(Seo-Yeon Park), 이종헌(Jong-Hun Lee), 황명진(Myung-Jin Hwang), 최용민(Youngmin Choi), 김세나(Se-Na Kim), 김진형(Jin-Hyoung Kim), 황진봉(Jinbong Hwang), 서동원(Dongwon Seo), 남진식(Jin-Sik Nam)
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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표고버섯(Lentinula edodes) 및 표고버섯 신품종 이슬송이버섯(Lentinula edodes GNA01)의 이화학적 특성 및 항산화 활성 비교
장혜림(Hye-Lim Jang), 이종헌(Jong-Hun Lee), 황명진(Myung-Jin Hwang), 최용민(Youngmin Choi), 김행란(Haengran Kim), 황진봉(Jinbong Hwang), 남진식(Jin-Sik Nam)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (2015)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (2015)
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Chemical Characteristics and Flavors of Bamboo-shoot Vinegar
Jang, H.J., Korea Food Research Institute, Republic of Korea, Lee, E.S., Korea Food Research Institute, Republic of Korea, Shim, Y.S., Korea Food Research Institute, Republic of Korea, Seo, D.W., Korea Food Research Institute, Republic of Korea, Hwang, J.B., Korea Food Research Institute, Republic of Korea, Lee, S.J., Bamboo Resource Research Institute, Republic of korea, Ha, J.H., Korea Food Research Institute, Republic of Korea
Published in Korean Journal of Food Science and Technology (31.12.2013)
Published in Korean Journal of Food Science and Technology (31.12.2013)
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생강(Zingiber officinale Roscoe) 부위별 이화학적 특성 및 항산화 활성
이혜련(Hye-Ryun Lee), 이종헌(Jong-Hun Lee), 박철성(Cheol-Seong Park), 라경란(Kyung-Ran Ra), 하진숙(Jin-Sook Ha), 차미현(Mi-Hyun Cha), 김세나(Se-Na Kim), 최용민(Youngmin Choi), 황진봉(Jinbong Hwang), 남진식(Jin-Sik Nam)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (2014)
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (2014)
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Development of an infant formula certified reference material for the analysis of organic nutrients
Lee, Joonhee, Kim, Byungjoo, Lee, Sun Young, Choi, Jongoh, Kang, Dukjin, Lee, Hwasim, Choi, KiHwan, Lee, Hyeyoung, Sim, Hee-Jung, Baek, Song-Yee, Lee, Honghee, Hyung, Seok-Won, Ahn, Seonghee, Seo, Dongwon, Hwang, Jinbong, Park, Jong-Su, Kwak, Byung-Man, Won, Jongeun
Published in Food chemistry (15.11.2019)
Published in Food chemistry (15.11.2019)
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Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods
Park, Seo-Yeon, Jang, Hye-Lim, Lee, Jong-Hun, Choi, Youngmin, Kim, Haengran, Hwang, Jinbong, Seo, Dongwon, Kim, Sanghee, Nam, Jin-Sik
Published in Food science and biotechnology (01.02.2017)
Published in Food science and biotechnology (01.02.2017)
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