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Author: Geun Hyung Im
2 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
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
, So Yae Koh , Ji-yeon Ryu , Ahmed Osman , Chang Kyu Lee , Ji Hee Lim , Hyeon A Kim , Geun Hyung Im , Somi Kim Cho
Korean J Food Preserv 2016;23(4):576-584.
https://doi.org/10.11002/kjfp.2016.23.4.576
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https://doi.org/10.11002/kjfp.2016.23.4.576
Antioxidant activities of blueberry hot water extracts with different extraction condition
추출조건에 따른 블루베리 열수추출물의 항산화 활성 비교
추출조건에 따른 블루베리 열수추출물의 항산화 활성 비교
Gyeong-A Ko , Moa Son , Hye Rim Kang , Ji Hee Lim , Geun Hyung Im , Somi Kim Cho
, Moa Son , Hye Rim Kang , Ji Hee Lim , Geun Hyung Im , Somi Kim Cho
Korean J Food Preserv 2015;22(3):428-436.
https://doi.org/10.11002/kjfp.2015.22.3.428
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https://doi.org/10.11002/kjfp.2015.22.3.428
