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Author: Sang-Il Lee

2 Articles are founded.

Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation
젖산균이 김치 발효 중 아플라톡신 함량 변화에 미치는 영향
Seon-Hwa Cheon , Su-ji Kim , Sang-il Lee , Youngbae Chung , Sung Hyun Kim , Jungeun Cho , Hye-Young Seo
천선화, 김수지, 이상일, 정영배, 김성현, 조정은, 서혜영
Korean J Food Preserv 2015;22(5):758-767.
https://doi.org/10.11002/kjfp.2015.22.5.758
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Sensory quality, antioxidant, and inhibitory activities of XO and AO of Smilax china leaf tea fermented by Aspergillus oryzae
Aspergillus oryzae 발효 청미래덩굴잎 분말차의 관능적 품질 및 항산화능과 xanthine oxidase 및 aldehyde oxidase 저해활성
Sang-Il Lee , Ye-Kyung Lee , Soon-Dong Kim , Seung Hwan Yang , Joo-Won Suh
이상일, 이예경, 김순동, 양승환, 서주원
Korean J Food Preserv 2014;21(1):129-139.
https://doi.org/10.11002/kjfp.2014.21.1.129
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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