Concepedia
Statistics
Publications
1
Citations
18
H-Index
Active since
1981
Ki-Jung Chang is an author specializing in food chemistry, food fermentation, and food quality.
Top concepts
YogaHealthFood QualityPharmacologyFood ChemistryFood Fermentation
Publications per year
1981–1981
Studies on the Components of Sokokju, and Commercial Yakju
Ki-Jung Chang, Tai-Jong Yu · Korean Journal of Food Science and Technology · 1981 · 18 citations
Food Chemistry, Food Fermentation, Commercial Yakju +8
1–1 of 1