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Author: Tae-Young Kim
3 Articles are founded.
Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms
유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화
유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화
Sang-Hyeob Sim 
, Ha Kyoung Choi , Da Eun Lee , Soo Chang Na , Dae Il Hwang , Hyo Bin Oh , Yi Teak Lim , Tae-Young Kim , Dae-Woon Kim
, Ha Kyoung Choi , Da Eun Lee , Soo Chang Na , Dae Il Hwang , Hyo Bin Oh , Yi Teak Lim , Tae-Young Kim , Dae-Woon Kim
Food Sci. Preserv. 2024;31(2):287-297.
https://doi.org/10.11002/fsp.2024.31.2.287
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https://doi.org/10.11002/fsp.2024.31.2.287
Analysis of the essential oil composition of fresh Panax ginseng root and identification of novel phenylalkenal compounds
Dae-Woon Kim , Young-Hoi Kim , Tae-Young Kim , Han-Suk Choi , Myung-Kon Kim
, Young-Hoi Kim , Tae-Young Kim , Han-Suk Choi , Myung-Kon Kim
Korean J. Food Preserv. 2023;30(6):944-959.
https://doi.org/10.11002/kjfp.2023.30.6.944
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https://doi.org/10.11002/kjfp.2023.30.6.944
Changes in nutritional and bioactive constituents of liquid fermentation of kujippong (Maclura tricuspidata) fruits by Armellaria mellea
뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화
뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화
Dae-Woon Kim , Tae-Young Kim , Young-Hoi Kim , Myung-Kon Kim
, Tae-Young Kim , Young-Hoi Kim , Myung-Kon Kim
Korean J. Food Preserv. 2022;29(2):208-221.
https://doi.org/10.11002/kjfp.2022.29.2.208
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https://doi.org/10.11002/kjfp.2022.29.2.208
