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Author: Jae-Joon Lee
4 Articles are founded.
Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria
유산균 발효 꽃송이버섯 혼합물의 이화학적 성분과 항산화 활성
유산균 발효 꽃송이버섯 혼합물의 이화학적 성분과 항산화 활성
Jae-Joon Lee 
, Hye-Young Son , Young-Min Choi , Jae-Han Cho , Jung-Kee Min , Hee-Kyung Oh
, Hye-Young Son , Young-Min Choi , Jae-Han Cho , Jung-Kee Min , Hee-Kyung Oh
Korean J Food Preserv 2016;23(3):361-368.
https://doi.org/10.11002/kjfp.2016.23.3.361
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https://doi.org/10.11002/kjfp.2016.23.3.361
Quality characteristics of cookies added with Spergularia marina Griseb powder
세발나물 분말을 첨가한 쿠키의 품질특성
세발나물 분말을 첨가한 쿠키의 품질특성
Hee-Kyoung Son , Hyeon-Mi Kong , Seon-Suk Cha , You-Jung Choi , Jae-Joon Lee
, Hyeon-Mi Kong , Seon-Suk Cha , You-Jung Choi , Jae-Joon Lee
Korean J Food Preserv 2015;22(2):211-217.
https://doi.org/10.11002/kjfp.2015.22.2.211
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https://doi.org/10.11002/kjfp.2015.22.2.211
Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder
자색 콜라비 분말을 첨가한 쿠키의 이화학적 및 관능특성
자색 콜라비 분말을 첨가한 쿠키의 이화학적 및 관능특성
Seon-Suk Cha , Hae-Ok Jung , Hee-Kyoung Son , Jae-Joon Lee
, Hae-Ok Jung , Hee-Kyoung Son , Jae-Joon Lee
Korean J Food Preserv 2014;21(6):824-830.
https://doi.org/10.11002/kjfp.2014.21.6.824
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https://doi.org/10.11002/kjfp.2014.21.6.824
Anti-diabetic effect of the mixture of mulberry leaf and green tea powder in rats with streptozotocin-induced diabetes
뽕잎과 녹차혼합분말의 급여가 streptozotocin 유발 당뇨쥐의 항당뇨효과
뽕잎과 녹차혼합분말의 급여가 streptozotocin 유발 당뇨쥐의 항당뇨효과
Hee-Kyoung Son , Ju-Hee Han , Jae-Joon Lee
, Ju-Hee Han , Jae-Joon Lee
Korean J Food Preserv 2014;21(4):549-559.
https://doi.org/10.11002/kjfp.2014.21.4.549
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https://doi.org/10.11002/kjfp.2014.21.4.549
