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Author: Soo-Jung Lee

3 Articles are founded.

Antioxidant and anti-fatigue effects of abalone (Haliotis discus hannai) composites containing natural plants
전복 복합물의 항산화능 및 피로개선 효과
Soo-Jung Lee , Soo-Jeong Oh , Min-Jung Kang , Jung-Hye Shin , Shin-Kwon Kang
이수정, 오수정, 강민정, 신정혜, 강신권
Korean J Food Preserv 2015;22(4):598-606.
https://doi.org/10.11002/kjfp.2015.22.4.598
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Effect of acidic electrolyzed water on the quality improvement of boiled-dried anchovy
자건 멸치의 품질 개선에 대한 산성 전해수의 영향
Soo-Jung Lee , Nak-Ju Sung , Shin-Kwon Kang
이수정, 성낙주, 강신권
Korean J Food Preserv 2014;21(3):357-364.
https://doi.org/10.11002/kjfp.2014.21.3.357
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Quality characteristics and antioxidant activity of tofu made from lipoxygenase-free genotypes
Lipoxygenase 결여 콩 두부의 품질 특성 및 항산화 활성
In-Sung Kim , Soo-Jung Lee , Hye-Jin Lee , Soo-Jeong Oh , Jong-Il Chung , Nak-Ju Sung
김인성, 이수정, 이혜진, 오수정, 정종일, 성낙주
Korean J Food Preserv 2014;21(2):215-223.
https://doi.org/10.11002/kjfp.2014.21.2.215
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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