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Author: Eun-Woo Lee
3 Articles are founded.
Quality characteristics of rye sourdough fermented with a mixed culture of probiotic lactic acid bacteria and yeast exhibiting potent antioxidant properties
Eun-Seo Lim 
, Eun-Woo Lee
, Eun-Woo Lee
Food Sci. Preserv. 2025;32(2):232-245.
https://doi.org/10.11002/fsp.2025.32.2.232
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https://doi.org/10.11002/fsp.2025.32.2.232
Quality characteristics of Cheonggukjang by mixed culture of biogenic amine producing- and degrading-bacteria
바이오제닉 아민 생성 및 분해균의 혼합 배양으로 제조한 청국장의 품질 특성
바이오제닉 아민 생성 및 분해균의 혼합 배양으로 제조한 청국장의 품질 특성
Korean J Food Preserv 2019;26(5):521-531.
https://doi.org/10.11002/kjfp.2019.26.5.521
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https://doi.org/10.11002/kjfp.2019.26.5.521
Antioxidant and α-glucosidase inhibitory effects of ethanolic extract of Ainsliaea acerifolia and organic solvent-soluble fractions
단풍취 추출물 및 분획물의 항산화 및 α-glucosidase 저해 활성 평가
단풍취 추출물 및 분획물의 항산화 및 α-glucosidase 저해 활성 평가
Eun-Woo Lee , Taewan Kim , Hyun-Seok Kim , Youn-Moon Park , Seong-Ho Kim , Moo-Hyeog Im , Jae Hoon Kwak , Tae Hoon Kim
, Taewan Kim , Hyun-Seok Kim , Youn-Moon Park , Seong-Ho Kim , Moo-Hyeog Im , Jae Hoon Kwak , Tae Hoon Kim
Korean J Food Preserv 2015;22(2):275-280.
https://doi.org/10.11002/kjfp.2015.22.2.275
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https://doi.org/10.11002/kjfp.2015.22.2.275
