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Author: Yaung-Iee Lim
3 Articles are founded.
Increased qualities and in vitro anticancer effects of ‘Doenjang’ fermented in ‘Onggi’
옹기에서 발효된 된장의 품질 및 in vitro 항암 기능성
옹기에서 발효된 된장의 품질 및 in vitro 항암 기능성
Jong-Hyun Lee, Yaung-Iee Lim 
, So-Young Lee , Jong-Hee Kim , Kun-Young Park
, So-Young Lee , Jong-Hee Kim , Kun-Young Park
Korean J. Food Preserv. 2020;27(3):346-355.
https://doi.org/10.11002/kjfp.2020.27.3.346
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https://doi.org/10.11002/kjfp.2020.27.3.346
Improvement of colitis preventive effects of Gochujang by addition of Lactobacillus plantarum on C57BL/6 mice
Lactobacillus plantarum 첨가 고추장의 C57BL/6 마우스에서 대장염 예방 증진효과
Lactobacillus plantarum 첨가 고추장의 C57BL/6 마우스에서 대장염 예방 증진효과
Eui-Seong Park , Ju-Hee Heo , Yaung-Iee Lim , Jaehyun Ju , Kun-Young Park
, Ju-Hee Heo , Yaung-Iee Lim , Jaehyun Ju , Kun-Young Park
Korean J Food Preserv 2017;24(8):1188-1194.
https://doi.org/10.11002/kjfp.2017.24.8.1188
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https://doi.org/10.11002/kjfp.2017.24.8.1188
Fermentation process increased antimutagenic and in vitro anticancer effects during Kochujang manufacturing
고추장 제조시 발효가 항돌연변이 및 in vitro 항암효과에 미치는 영향
고추장 제조시 발효가 항돌연변이 및 in vitro 항암효과에 미치는 영향
Ji-Young Kim , Fang-Fang Liu , Yaung-Iee Lim , Kun-Young Park
, Fang-Fang Liu , Yaung-Iee Lim , Kun-Young Park
Korean J Food Preserv 2014;21(6):878-884.
https://doi.org/10.11002/kjfp.2014.21.6.878
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https://doi.org/10.11002/kjfp.2014.21.6.878
