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Author: Seul-gi Lee
2 Articles are founded.
Quality characteristics of fermented rice makgeolli with the addition of Crepidiastrum sonchifolium by processing method
가공 방법별 고들빼기 첨가 발효한 쌀막걸리의 품질 특성
가공 방법별 고들빼기 첨가 발효한 쌀막걸리의 품질 특성
Bong-Yun Oh 
, Seul-Gi Lee
, Seul-Gi Lee
Food Sci. Preserv. 2024;31(5):827-836.
https://doi.org/10.11002/fsp.2024.31.5.827
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https://doi.org/10.11002/fsp.2024.31.5.827
The validation of HPLC analytical method for Allium hookeri Thwaites and Curcuma longa complex extract as functional ingredients
삼채 · 강황 복합추출물의 기능성 원료 표준화를 위한 HPLC 분석법 검증
삼채 · 강황 복합추출물의 기능성 원료 표준화를 위한 HPLC 분석법 검증
Eunjin Choi , Kyeo-nyeo Oh , Jiae Hong , Changsik Jeong , Sojeng Im , Cho-een Kim , Seul-gi Lee , Chulyung Choi
, Kyeo-nyeo Oh , Jiae Hong , Changsik Jeong , Sojeng Im , Cho-een Kim , Seul-gi Lee , Chulyung Choi
Korean J. Food Preserv. 2020;27(3):356-362.
https://doi.org/10.11002/kjfp.2020.27.3.356
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https://doi.org/10.11002/kjfp.2020.27.3.356
