Food Engineering Progress

Changes in Microorganisms and Enzyme Activity of Low Salt Soybean Paste (Doenjang) during Fermentation

Chulkyoon Mok, Kitae Song, Ju‐Yeon Lee et al. · 2005 · 34 citations · Full text

Agriculture, Food Science, Microbiology +15

Physicochemical Properties of Cookies Incorporated with Strawberry Powder

Junho Lee, Jong Cheul Ko · 2009 · 30 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

Changes in Physicochemical Properties of Low Salt Soybean Paste (Doenjang) during Fermentation

Ju‐Yeon Lee, Chulkyoon Mok · 2010 · 25 citations · Full text

Agriculture, Biochemistry, Food Science +17

Production of γ-Aminobutyric Acid by Lactobacillus brevis 340G Isolated from Kimchi and Its Application to Skim Milk

Myung‐Ji Seo, Ji-Yeon Lee, Young‐Do Nam et al. · 2013 · 24 citations

Agriculture, Food Science, Microbiology +17

Quality Characteristics of Makgeolli during Freezing Storage

Jinwon Lee, Jae‐Yong Shim · 2010 · 22 citations · Full text

Agriculture, Food Science, Microbiology +17