Jeong Choi

Characterization of catechins, theaflavins, and flavonols by leaf processing step in green and black teas (Camellia sinensis) using UPLC-DAD-QToF/MS

Jung-Bong Kim, Heon-Woong Kim, H. Jung, 2018, European Food Research and Technology.

Preparation and Characterization of Natural Material Extracted from Germinated Brown Rice

K. Lim, Jangho Kim, J. Chung, 2014 .

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

Jong-Dae Park, Kevin L. Goodner, Stephen T. Talcott, 2011 .