Da-Ham Kim

Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars

H. Choi, S. Yeo, Myung-Kon Kim, 2020 .

Partial purification and characterization of a thermostable mushroom tannase induced during solid state fermentation of Toxicodendron vernicifluum stem bark by Fomitella fraxinea

Myung-Kon Kim, Jong-Kuk Kim, Min-Ji Kim, 2019, Biocatalysis and Agricultural Biotechnology.

Chemical Composition and Antioxidant Activity of Steam-Distilled Essential Oil and Glycosidically Bound Volatiles from Maclura Tricuspidata Fruit

Myung-Kon Kim, Dae-Woon Kim, Da-Ham Kim, 2019, Foods.

Changes of Phytochemical Components (Urushiols, Polyphenols, Gallotannins) and Antioxidant Capacity during Fomitella fraxinea–Mediated Fermentation of Toxicodendron vernicifluum Bark

Myung-Kon Kim, Jong-Kuk Kim, Han-Seok Choi, 2019, Molecules.