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Author: Hyeongyu Lee
2 Articles are founded.
Comparative analysis of volatile sulfur compound composition in different types of kimchi
김치류의 휘발성 황화합물 조성 비교
Keono Kim

, Hyeongyu Lee

, Samuel Park

, Heon-Woong Kim

, Jeehye Sung
김건오, 이현규, 박사무엘, 김헌웅, 성지혜
Food Sci. Preserv. 2026;33(4):686-695.
https://doi.org/10.11002/fsp.2026.33.4.686
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Analysis of the vitamin K content in eggs commonly consumed in Korea
국내에서 주로 소비되는 달걀의 비타민 K 함량 분석
Hyeongyu Lee

, Yuna Jeon

, Youngmin Choi

, Jeehye Sung
이현규, 전유나, 최용민, 성지혜
Food Sci. Preserv. 2025;32(3):408-414.
https://doi.org/10.11002/fsp.2025.32.3.408
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August, 2026
Vol. 33, No. 4
eISSN:3022-5485
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