Degradation of Bisphenol A by Bacillus subtilis P74 Isolated from Traditional Fermented Soybean Foods

por Park, Young Kyoung, Chin, Young-Wook
Publicado 2023

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

por Yu, Hwan Hee, Chin, Young-Wook, Paik, Hyun-Dong
Publicado 2021

Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

por Cha, Jiyoon, Chin, Young-Wook, Lee, Jun-Young, Kim, Tae-Wan, Jang, Hae Won
Publicado 2020

Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying

por Chin, Young-Wook, Lee, Saerom, Yu, Hwan Hee, Yang, Seung Jae, Kim, Tae-Wan
Publicado 2021

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

por Byeon, Yang Soo, Heo, JeongAe, Park, Kwon, Chin, Young-Wook, Hong, Sang-pil, Lim, Sang-Dong, Kim, Sang Sook
Publicado 2023