Concepedia
Statistics
Publications
1
Citations
23
H-Index
Active since
2010
Hyang-Jeong Lee is an author specializing in food fermentation, food chemistry, and food quality.
Top concepts
HealthFood SafetyFood QualityChromatographyFood ChemistryFood TechnologyFood Fermentation
Publications per year
2010–2010
Physicochemical Characteristics and Volatile Compounds of Glutinous Rice Wines Depending on the Milling Degrees
Hyeryun Kim, Ae-Ran Lee, Young-Hee Kwon et al. · Korean Journal of Food Science and Technology · 2010 · 23 citations
Food Chemistry, Agricultural Chemistry, Glutinous Rice +12
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