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Author: Su Young Hong
3 Articles are founded.
Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts
쑥 당-추출액의 발효 중 효모 다양성과 향기성분 변화
쑥 당-추출액의 발효 중 효모 다양성과 향기성분 변화
Korean J Food Preserv 2018;25(7):863-873.
https://doi.org/10.11002/kjfp.2018.25.7.863
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https://doi.org/10.11002/kjfp.2018.25.7.863
Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone content
Korean J Food Preserv 2018;25(4):461-470.
https://doi.org/10.11002/kjfp.2018.25.4.461
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https://doi.org/10.11002/kjfp.2018.25.4.461
Antioxidative and digestion enzyme inhibitory activity of Ganoderma lucidum depends on the extraction solvent
추출용매에 따른 영지버섯(Ganoderma lucidum)의 항산화 및 소화효소 저해활성
추출용매에 따른 영지버섯(Ganoderma lucidum)의 항산화 및 소화효소 저해활성
Ok Soo Joo 
, Chung Eun Hwang , Su Young Hong , Eui Cheol Sin , Sang Hae Nam , Kye Man Cho
, Chung Eun Hwang , Su Young Hong , Eui Cheol Sin , Sang Hae Nam , Kye Man Cho
Korean J Food Preserv 2018;25(1):124-135.
https://doi.org/10.11002/kjfp.2018.25.1.124
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https://doi.org/10.11002/kjfp.2018.25.1.124
