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Author: Ye-Jin Lee

2 Articles are founded.

Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation
증숙 및 발효에 따른 도라지의 품질특성 비교
So-Young Kim , Ye-Jin Lee , Dong-Sik Park , Haeng-Ran Kim , Yong Sik Cho
김소영, 이예진, 박동식, 김행란, 조용식
Korean J Food Preserv 2015;22(6):851-858.
https://doi.org/10.11002/kjfp.2015.22.6.851
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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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