S. Moon

发表

Effects of High-Hydrostatic Pressure on Ginsenoside Concentrations in Korean Red Ginseng

Ji-soo Lee, Hyeong-Seon Lee, Seung-Ho Kim, 2007 .

Assessment of added ingredient effect on interaction of simulated beef flavour and soy protein isolate by gas chromatography, spectroscopy and descriptive sensory analysis

E. Li-Chan, S. Moon, 2007 .

Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and –olfactometry

E. Li-Chan, M. Cliff, S. Moon, 2006 .

Changes in aroma characteristics of simulated beef flavour by soy protein isolate assessed by descriptive sensory analysis and gas chromatography

E. Li-Chan, S. Moon, 2007 .

Development of solid-phase microextraction methodology for analysis of headspace volatile compounds in simulated beef flavour

Eunice C.Y. Li-Chan, E. Li-Chan, Soo-Yeun Moon, 2004 .

A SIMPLE METHOD FOR THE ISOLATION OF LYCOPENE FROM

Heejin Jeon, Min, Jin, 2013 .

Volatile Compounds and Sensory Odor Properties of Commercial Vinegars

Sang-Hoon Song, H. Yoon, S. Moon, 1998 .

Phenolic compounds and antioxidant properties of high hydrostatic pressure and conventionally treated ginseng (Panax ginseng) products

K. Ghafoor, J. Park, S. Kim, 2015 .

Effects of Oil Refining Processes on Oxidative Stability and Antioxidative Substances of Sesame Oil

S. Moon, Jin-Suk Han, Seung-Yo Ahn, 1997 .