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Author: Chang Kyu Lee

1 Articles are founded.

Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10
Lactobacillus plantarum CK10을 이용한 초콜릿 발효 산물의 항산화 활성 및 성분 분석
Hye Rim Kang , So Yae Koh , Ji-yeon Ryu , Ahmed Osman , Chang Kyu Lee , Ji Hee Lim , Hyeon A Kim , Geun Hyung Im , Somi Kim Cho
강혜림, 고소예, 류지연, Ahmed Osman, 이창규, 임지희, 김현아, 임근형, 김소미
Korean J Food Preserv 2016;23(4):576-584.
https://doi.org/10.11002/kjfp.2016.23.4.576
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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