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Author: Kyung-Sik Ham
2 Articles are founded.
Quality characteristics of fermented garlic by various lactic acid bacteria
다양한 유산균으로 제조한 발효마늘의 품질 특성
다양한 유산균으로 제조한 발효마늘의 품질 특성
Doyoung Song 
, Do-Young Hwang , Kyung-Hee Park , Jeom-Leon Park , Seong-Gook Kang , Kyung-Sik Ham
, Do-Young Hwang , Kyung-Hee Park , Jeom-Leon Park , Seong-Gook Kang , Kyung-Sik Ham
Korean J. Food Preserv. 2022;29(2):254-262.
https://doi.org/10.11002/kjfp.2022.29.2.254
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https://doi.org/10.11002/kjfp.2022.29.2.254
Phenylpropanoids, lignan glucosides, feruloyltyramines, and flavonoid glycosides, as antioxidative compounds from aerial parts of Suaeda japonica
Gyu-Yeon Oh , Young-Seung Lee , Tae-Il Jeon , Kyung-Sik Ham , Jae-Hak Moon , Jeong-Yong Cho
, Young-Seung Lee , Tae-Il Jeon , Kyung-Sik Ham , Jae-Hak Moon , Jeong-Yong Cho
Korean J. Food Preserv. 2021;28(4):489-500.
https://doi.org/10.11002/kjfp.2021.28.4.489
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https://doi.org/10.11002/kjfp.2021.28.4.489
