Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

por Hwang, In-Seo, Chon, Seo-Yeong, Bang, Woo-Suk, Kim, Mina K.
Publicado 2020

Effects of salt type on the metabolites and microbial community in kimchi fermentation

por Lee, Mi-Ai, Choi, Yun-Jeong, Kim, Ye-Sol, Chon, Seo-Yeong, Chung, Young Bae, Park, Sung-Hee, Yun, Ye-Rang, Min, Sung Gi, Yang, Ho-Chul, Seo, Hye-Young
Publicado 2022