L. Jung

Effects of gardenia seed, green tea, and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil

Yeong-Ok Song, E. Choe, L. Jung, 2016, Food Science and Biotechnology.

The Effects of Kimchi with Monascus purpureus on the Body Weight Gain and Lipid Metabolism in Rats Fed High Fat Diet

L. Jung, Yu Mi Hee, Im Hyo Gwon, 2005 .

Effects of catechin and α-tocopherol addition on the autoxidative stability of diacylglycerol oil derived from an olive oil and perilla oil mixture

E. Choe, L. Jung, Edwald Lee, 2014, Food Science and Biotechnology.

Vitamin A and Haylike Flavour in Nonfat Dry Milk and Pasteurized Low Fat Milks

S. Nakai, C. Y. Ma, K. Suyama, 1983 .

Characteristics on lipid and pigments of lotus root, dried laver, and perilla leaf bugak (Korean fried cuisine) made by Korean traditional recipe

L. Chung, Yeong-Ok Song, E. Choe, 2013 .

Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil

E. Choe, L. Jung, 2017, Food Science and Biotechnology.

In Vitro Antioxidative Activity and Polyphenol and Tocopherol Contents of Bugak with Lotus Root, Dried Laver, or Perilla Leaf

L. Chung, E. Choe, L. Jung, 2014 .