Advanced Search List


Search Keywords

Author: Ye-Kyung Lee

1 Articles are founded.

Sensory quality, antioxidant, and inhibitory activities of XO and AO of Smilax china leaf tea fermented by Aspergillus oryzae
Aspergillus oryzae 발효 청미래덩굴잎 분말차의 관능적 품질 및 항산화능과 xanthine oxidase 및 aldehyde oxidase 저해활성
Sang-Il Lee , Ye-Kyung Lee , Soon-Dong Kim , Seung Hwan Yang , Joo-Won Suh
이상일, 이예경, 김순동, 양승환, 서주원
Korean J Food Preserv 2014;21(1):129-139.
https://doi.org/10.11002/kjfp.2014.21.1.129
HTML PDF PubReader

Online Submission


Submit a New Manuscript!

If you want to submit your Manuscript to us, submit at the Online System now.


Go to Submit

Browse Articles


June, 2026
Vol. 33, No. 3

eISSN:3022-5485


All Issues


Editorial Office

Tel: +82-53-953-9555
E-mail: kosfop@kosfop.or.kr



SCImago Journal & Country Rank



Home
Journal Info
Article Archive
For Authors and Reviewers
Copyright © The Korean Society of Food Preservation. 2026. Powered by Guhmok

Website Renewal Notice


Our website has recently been renewed.

In some cases, images, CSS files, or other settings saved in your browser from previous visits may be reused instead of downloading the latest files. As a result, some pages may temporarily appear incorrectly or may not display properly.

If this occurs, please perform a hard refresh.

 - Windows: Ctrl + F5
 - Mac: Command + Shift + R

If you encounter any errors or difficulties while using the website, please contact us at info@guhmok.com.

Thank you.


I don't want to open this window for a day.

Call for Papers: FSP 2026 Special Topic



I don't want to open this window for a day.