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Author: Wonyoung Lee
7 Articles are founded.
Development of rice-based gluten-free muffins enriched with tigernut dietary fiber
Yoo-Jin Na 
, Ibukunoluwa Fola Olawuyi , Ha-Seong Cho , Nurul Saadah Binti Said , Wonyoung Lee
, Ibukunoluwa Fola Olawuyi , Ha-Seong Cho , Nurul Saadah Binti Said , Wonyoung Lee
Korean J. Food Preserv. 2023;30(6):918-928.
https://doi.org/10.11002/kjfp.2023.30.6.918
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https://doi.org/10.11002/kjfp.2023.30.6.918
Optimization of ultrasonic-assisted extraction of polyphenols and antioxidants from cumin (Cuminum cyminum L.)
Anvar Shamsiev , Jongjin Park , Ibukunoluwa Fola Olawuyi , Golden Odey , Wonyoung Lee
, Jongjin Park , Ibukunoluwa Fola Olawuyi , Golden Odey , Wonyoung Lee
Korean J. Food Preserv. 2021;28(4):510-521.
https://doi.org/10.11002/kjfp.2021.28.4.510
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https://doi.org/10.11002/kjfp.2021.28.4.510
Effect of argon- and nitrogen-based modified atmosphere packaging on shiitake mushroom quality
Korean J Food Preserv 2019;26(4):391-398.
https://doi.org/10.11002/kjfp.2019.26.4.391
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https://doi.org/10.11002/kjfp.2019.26.4.391
Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Korean J Food Preserv 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371
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https://doi.org/10.11002/kjfp.2019.26.4.371
Optimization of microwave-assisted extraction process for blue honeysuckle (Lonicera coerulea L.) using response surface methodology
반응표면분석법을 이용한 댕댕이 기능성성분의 마이크로웨이브추출조건 최적화
반응표면분석법을 이용한 댕댕이 기능성성분의 마이크로웨이브추출조건 최적화
Daehee Park , Jae-Jun Lee , Jongjin Park , Sanghwan Park , Wonyoung Lee
, Jae-Jun Lee , Jongjin Park , Sanghwan Park , Wonyoung Lee
Korean J Food Preserv 2017;24(5):623-630.
https://doi.org/10.11002/kjfp.2017.24.5.623
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https://doi.org/10.11002/kjfp.2017.24.5.623
Quality change of sliced ginseng depending on different drying methods
건조방법에 따른 홍삼 절편의 품질 변화
건조방법에 따른 홍삼 절편의 품질 변화
Jongjin Park , Daehee Park , Wonyoung Lee
, Daehee Park , Wonyoung Lee
Korean J Food Preserv 2017;24(3):361-366.
https://doi.org/10.11002/kjfp.2017.24.3.361
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https://doi.org/10.11002/kjfp.2017.24.3.361
Optimization of drying conditions of Cudrania tricuspidata using response surface methodology
반응표면분석법을 이용한 꾸지뽕의 블랜칭 처리 및 건조 조건 최적화
반응표면분석법을 이용한 꾸지뽕의 블랜칭 처리 및 건조 조건 최적화
Korean J Food Preserv 2017;24(1):74-83.
https://doi.org/10.11002/kjfp.2017.24.1.74
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https://doi.org/10.11002/kjfp.2017.24.1.74
