Yang Cheul-young | Department Of Food Technology And Services Eulji University
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概要
関連著者
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Kim Jin-man
Department Of Animal Science Kon-kuk University
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Chang Un-jae
Department Of Food And Nutrition Dongduk Women's University
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Suh Hyung-joo
Department Of Food And Nutrition College Of Health Sciences Korea University
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Song Jae-chul
Department Of Food And Nutrition University Of Ulsan
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Jeon Woo-min
Department Of Animal Resource Sahmyook University
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Gu Ja-gyeong
Department Of Food Science And Biotechnology Of Animal Resources Konkuk University
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Park Jung-min
Department Of Food Science And Biotechnology Of Animal Resources Konkuk University
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Yoon Su-jin
Department Of Food Science And Biotechnology Of Animal Resources Konkuk University
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Yang Cheul-young
Department Of Food Technology And Services Eulji University
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Shin Jin-ho
Department Of Food Science And Biotechnology Of Animal Resources Konkuk University
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Kim Jin-man
Department Of Food And Nutrition College Of Health Sciences Korea University
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Kim Jin-man
Department Of Food And Biotechnology Yonsei University
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Kim Joong-man
Department Of Pharmacology College Of Oriental Medicine Kyung Hee University
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Park Jung-Min
Department of Food Science and Biotechnology of Animal Resources, Konkuk University
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Shin Jin-Ho
Department of Food Science and Biotechnology of Animal Resources, Konkuk University
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Gu Ja-Gyeong
Department of Food Science and Biotechnology of Animal Resources, Konkuk University
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Yoon Su-Jin
Department of Food Science and Biotechnology of Animal Resources, Konkuk University
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Yang Cheul-Young
Department of Food Technology and Services, Eulji University
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Gu Ja-gyeong
Department of Electronic Materials Engineering, Kwangwoon University, Seoul 139-701, Korea
著作論文
- Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period