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Author: Jong-Kug Lee

2 Articles are founded.

Quality and antioxidant activity of a grain drink with lactic acid bacteria-fermented purple sweet potato powder
자색고구마 유산균 발효 분말을 첨가한 곡물 음료의 품질 및 항산화 활성
So-Yeon Lee , Jong-Kug Lee , Yun-Jeong Jo , Chong-Tea Chung , Jun-Soo Lee
이소연, 이종국, 조윤정, 정종태, 이준수
Food Sci. Preserv. 2026;33(2):265-273.
https://doi.org/10.11002/fsp.2026.33.2.265
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Evaluation of folate retention in ready-to-serve and ready-to-cook foods
즉석섭취식품 및 즉석조리식품의 엽산 조리 잔존율 분석
Jong-Kug Lee , Ye-Eun Park , Seo-Eun Park , Hui Jin Lee , Jiyeon Chun
이종국, 박예은, 박서은, 이희진, 천지연
Food Sci. Preserv. 2026;33(1):151-162.
https://doi.org/10.11002/fsp.2026.33.1.151
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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