Advanced Search List
Search Keywords
Author: Hyo Bin Oh
2 Articles are founded.
Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms
유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화
유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화
Sang-Hyeob Sim 
, Ha Kyoung Choi , Da Eun Lee , Soo Chang Na , Dae Il Hwang , Hyo Bin Oh , Yi Teak Lim , Tae-Young Kim , Dae-Woon Kim
, Ha Kyoung Choi , Da Eun Lee , Soo Chang Na , Dae Il Hwang , Hyo Bin Oh , Yi Teak Lim , Tae-Young Kim , Dae-Woon Kim
Food Sci. Preserv. 2024;31(2):287-297.
https://doi.org/10.11002/fsp.2024.31.2.287
HTML
PDF
PubReader
https://doi.org/10.11002/fsp.2024.31.2.287
Quality characteristics and physiological activities of mulberry (Morus alba) vinegar
오디 식초의 품질 특성 및 생리활성
오디 식초의 품질 특성 및 생리활성
Eun Jung Yim , Seung Wha Jo , Hyeon Jin Kang , Hyo Bin Oh , Young-Soo Kim , Do-Youn Jeong
, Seung Wha Jo , Hyeon Jin Kang , Hyo Bin Oh , Young-Soo Kim , Do-Youn Jeong
Korean J. Food Preserv. 2023;30(4):691-702.
https://doi.org/10.11002/kjfp.2023.30.4.691
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2023.30.4.691
