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Author: Han-Suk Choi
3 Articles are founded.
Analysis of the essential oil composition of fresh Panax ginseng root and identification of novel phenylalkenal compounds
Dae-Woon Kim 
, Young-Hoi Kim , Tae-Young Kim , Han-Suk Choi , Myung-Kon Kim
, Young-Hoi Kim , Tae-Young Kim , Han-Suk Choi , Myung-Kon Kim
Korean J. Food Preserv. 2023;30(6):944-959.
https://doi.org/10.11002/kjfp.2023.30.6.944
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https://doi.org/10.11002/kjfp.2023.30.6.944
Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions
베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향
베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향
Eun-Bee Kim , Dae-Woon Kim , Han-Suk Choi , Young-Hoi Kim , Myung-Kon Kim
, Dae-Woon Kim , Han-Suk Choi , Young-Hoi Kim , Myung-Kon Kim
Korean J. Food Preserv. 2022;29(2):276-291.
https://doi.org/10.11002/kjfp.2022.29.2.276
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https://doi.org/10.11002/kjfp.2022.29.2.276
Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교
Dae-Woon Kim , Da-Ham Kim , Jong-Kuk Kim , Soo-Hwan Yeo , Han-Suk Choi , Young-Hoi Kim , Myung-Kon Kim
, Da-Ham Kim , Jong-Kuk Kim , Soo-Hwan Yeo , Han-Suk Choi , Young-Hoi Kim , Myung-Kon Kim
Korean J. Food Preserv. 2020;27(1):85-97.
https://doi.org/10.11002/kjfp.2020.27.1.85
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https://doi.org/10.11002/kjfp.2020.27.1.85
