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Choi, Ung-Kyu
1338  Ergebnisse:
Personensuche X
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1

Comparison of Sensory Characteristics of Beverages Containi..:

Choi, Ung-Kyu
Journal of Biotechnology and Bioindustry.  11 (2023)  0 - p. 33-38 , 2023
Link: https://doi.org/10.37503..
 
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2

Comparison of antioxidant activities of aronia vinegar(Aron..:

Lee, Nan-Hee ; Jang, Hyeock-Soon ; Choi, Ung-Kyu
Korean Journal of Food Preservation.  30 (2023)  6 - p. 991-998 , 2023
Link: https://doi.org/10.11002..
 
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3

A comparison of physicochemical properties of hamburger ste..:

Lee, Nan-Hee ; Choi, Ung-Kyu
Korean Journal of Food Preservation.  29 (2022)  6 - p. 943-952 , 2022
Link: https://doi.org/10.11002..
 
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4

Comparison of Sensory Characteristics of Beverages Containi..:

Choi, Ung-Kyu
Journal of Biotechnology and Bioindustry.  10 (2022)  0 - p. 19-22 , 2022
Link: https://doi.org/10.37503..
 
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5

Physicochemical characteristics of frankfurter sausage made..:

Kim, Jong-Uk ; Lee, Nan-Hee ; Choi, Ung-Kyu
Korean Journal of Food Preservation.  29 (2022)  7 - p. 1120-1127 , 2022
Link: https://doi.org/10.11002..
 
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6

Physicochemical and sensory properties of hamburger steak m..:

Lee, Nan-Hee ; Choi, Ung-Kyu
Korean Journal of Food Preservation.  28 (2021)  7 - p. 908-914 , 2021
Link: https://doi.org/10.11002..
 
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7

Comparison of Sensory Characteristics of Korean Red Ginseng..:

Choi, Ung-Kyu
Journal of Biotechnology and Bioindustry.  9 (2021)  0 - p. 33-36 , 2021
Link: https://doi.org/10.37503..
 
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8

Correlation analysis of long-term aged soy sauce taste comp..:

Jo, Young In ; Lee, Nan-Hee ; Choi, Ung-Kyu
Korean Journal of Food Preservation.  28 (2021)  7 - p. 900-907 , 2021
Link: https://doi.org/10.11002..
 
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9

Evaluation of standard enrichment broths for recovery of he..:

Lee, Hae-Sook ; Choi, Hee-Eun ; Choi, Ung-Kyu.
Food Science and Biotechnology.  29 (2020)  10 - p. 1439-1445 , 2020
Link: https://doi.org/10.1007/..
 
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10

Research on Manufacture of a Traditional Fermented Soybean ..:

Choi, Ung-Kyu
Journal of Biotechnology and Bioindustry.  8 (2020)  0 - p. 22-25 , 2020
Link: https://doi.org/10.37503..
 
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11

Alcoholic Fermentation Characteristics for the Manufacture ..:

Jang, Hyeock-soon ; Choi, Ung-Kyu
Journal of Biotechnology and Bioindustry.  7 (2019)  - p. 40-45 , 2019
Link: https://doi.org/10.37503..
 
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12

Propyl Gallate Inhibits Adipogenesis by Stimulating Extrace..:

Lee, Jeung-Eun ; Kim, Jung-Min ; Jang, Hyun-Jun...
Molecules and Cells.  38 (2015)  4 - p. 336-342 , 2015
Link: https://doi.org/10.14348..
 
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13

Comparison of the quality characteristics of Korean ferment..:

Choi, Seon-Jeong ; Lee, Nan-Hee ; Choi, Ung-Kyu
Food Science and Biotechnology.  23 (2014)  4 - p. 1223-1230 , 2014
Link: https://doi.org/10.1007/..
 
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14

Effect of Cheonggukjang made with germinated soybean on lip..:

Park, Eun-Suk ; Choi, Soo-Kyong ; Zhang, Xian-Hua..
Food Science and Biotechnology.  22 (2013)  1 - p. 15-21 , 2013
Link: https://doi.org/10.1007/..
 
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15

Hypolipidemic and Antioxidant Properties of Phenolic Compou..:

Lee, Lan-Sook ; Cho, Chang-Won ; Hong, Hee-Do...
Molecules.  18 (2013)  10 - p. 12548-12560 , 2013
Link: https://doi.org/10.3390/..
 
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