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Author: Seong-Gook Kang
5 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
Antioxidant, anti-inflammatory, and α-amylase inhibitory activities of Ulva lactuca extract
Tao Tong 
, Ya-Juan Liu , Ping Zhang , Seong-Gook Kang
, Ya-Juan Liu , Ping Zhang , Seong-Gook Kang
Korean J. Food Preserv. 2020;27(4):513-521.
https://doi.org/10.11002/kjfp.2020.27.4.513
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https://doi.org/10.11002/kjfp.2020.27.4.513
Antioxidant and anti-inflammatory properties of extracts from Allium hookeri root
삼채(Allium hookeri) 뿌리 추출물의 항산화 및 항염증 특성
삼채(Allium hookeri) 뿌리 추출물의 항산화 및 항염증 특성
Chengmei Zhang , Tao Tong , Chong-Kyung Kim , Yajuan Liu , Hyuk-Jun Seo , Bo-Sup Kim , Seong-Gook Kang
, Tao Tong , Chong-Kyung Kim , Yajuan Liu , Hyuk-Jun Seo , Bo-Sup Kim , Seong-Gook Kang
Korean J Food Preserv 2015;22(6):867-877.
https://doi.org/10.11002/kjfp.2015.22.6.867
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https://doi.org/10.11002/kjfp.2015.22.6.867
Effects of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on antioxidant and inhibitory potential against enzymes related to type 2 diabetes of vegetable extract
혼합야채추출물의 항산화 및 항당뇨 효과 증진을 위한 톳, 매생이, 미역귀의 첨가효과
혼합야채추출물의 항산화 및 항당뇨 효과 증진을 위한 톳, 매생이, 미역귀의 첨가효과
Tao Tong , Chengmei Zhang , Du-Ok Ko , Sup-Bo Kim , Kwang-Jin Jung , Seong-Gook Kang
, Chengmei Zhang , Du-Ok Ko , Sup-Bo Kim , Kwang-Jin Jung , Seong-Gook Kang
Korean J Food Preserv 2014;21(4):460-467.
https://doi.org/10.11002/kjfp.2014.21.4.460
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https://doi.org/10.11002/kjfp.2014.21.4.460
Preparation and characteristics of Haliotis Discus Hannai Ino (abalone) viscera Jeotgal, a Korean fermented seafood
전복내장 젓갈의 제조 및 품질특성
전복내장 젓갈의 제조 및 품질특성
Jinglei Li , Bo-Sub Kim , Seong-Gook Kang
, Bo-Sub Kim , Seong-Gook Kang
Korean J Food Preserv 2014;21(1):1-8.
https://doi.org/10.11002/kjfp.2014.21.1.1
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https://doi.org/10.11002/kjfp.2014.21.1.1
