Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce
Shim, Kil Bo, In, Jung-Jin, Lee, Jong Bong, Han, Hyeong Gu, Son, Seong Ah, Lee, Woo Jin, Bae, Yeon Joo, Kwon, Ga Yeon, An, Byoung Kyu
Published in Food chemistry (15.06.2024)
Published in Food chemistry (15.06.2024)
Get full text
Journal Article
Effect of activated carbon-based two-stage adsorption on biogenic amine reduction and quality of anchovy fish sauce at industrial scale
In, Jung-Jin, Shim, Kil Bo, Lee, Jong Bong, Bae, Yeon Joo, Kwon, Ga Yeon, Lee, Hyo Rim, Park, Sunhyun, Sohn, Suk Kyung
Published in Food chemistry (15.11.2024)
Published in Food chemistry (15.11.2024)
Get full text
Journal Article
Oleanolic acid and ursolic acid stabilize liposomal membranes
Han, Suk Kyu, Ko, Young Ill, Park, Soo Jung, Jin, In Jung, Kim, Young Mi
Published in Lipids (01.07.1997)
Published in Lipids (01.07.1997)
Get full text
Journal Article