Chae-Mi Lee

Antibacterial activity and stability of Sophora flavescens and Schisandra chinensis extracts against Streptococcus mutans KCCM 40105

Su-Hwan Kim, C. Huh, Yu-ri Choi, 2022, Korean Journal of Food Preservation.

Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts

Su-Hwan Kim, Ho-Kyung Ha, I. Oh, 2022, Korean Journal of Food Preservation.

Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice

Su-Hwan Kim, C. Huh, Yu-ri Choi, 2022, Korean Journal of Food Preservation.

Quality characteristics of different parts of garlic sprouts produced by smart farms during growth

Su-Hwan Kim, Ho-Kyung Ha, I. Oh, 2023, Korean Journal of Food Preservation.

Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation

Jae-Hee Jeong, C. Huh, Chae-Mi Lee, 2021, Korean Journal of Food Preservation.