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Author: Sanghae Nam
2 Articles are founded.
Formation of biogenic amines and bioactivities of Makgeolli under different fermentation conditions
발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성
발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성
Seung Mi Kang 
, Seon Jeong Kim , Keon Hee Ko , Sanghae Nam
, Seon Jeong Kim , Keon Hee Ko , Sanghae Nam
Korean J Food Preserv 2016;23(3):402-412.
https://doi.org/10.11002/kjfp.2016.23.3.402
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https://doi.org/10.11002/kjfp.2016.23.3.402
Changes of biochemical components and physiological activities of coffee beans according to different roasting conditions
커피 볶음 정도에 따른 생화학적 성분 및 생리활성의 변화
커피 볶음 정도에 따른 생화학적 성분 및 생리활성의 변화
Sanghae Nam , Suji Kang
, Suji Kang
Korean J Food Preserv 2015;22(2):182-189.
https://doi.org/10.11002/kjfp.2015.22.2.182
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https://doi.org/10.11002/kjfp.2015.22.2.182
