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Author: Du Yong Cho

2 Articles are founded.

Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process
볶음 처리에 따른 새싹인삼의 영양성분 및 항산화 활성 변화
Su Cheol Kim , Young Min Kang , Jin A Seong , Hee Yul Lee , Du Yong Cho , Ok Soo Joo , Jin Hwan Lee , Kye Man Cho
김수철, 강영민, 성진아, 이희율, 조두용, 주옥수, 이진환, 조계만
Korean J. Food Preserv. 2021;28(1):72-87.
https://doi.org/10.11002/kjfp.2021.28.1.72
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Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria
복합 생균제제 유산균에 의한 콩-분말 두유 발효에 따른 유효성분 및 생리활성 변화
Chung Eun Hwang , Du Yong Cho , Jin Hwan Lee , Dong Hee Lee , Kye Man Cho
황정은, 조두용, 이진환, 이동희, 조계만
Korean J. Food Preserv. 2020;27(6):769-780.
https://doi.org/10.11002/kjfp.2020.27.6.769
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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