M. Choi

Antioxidant Activities and Changes in trans-Resveratrol and Indigestible Oligosaccharides according to Fermentation Periods in Cheonggukjang

K. Cho, Sanghae Nam, M. Choi, 2014 .

Changes Quality Characteristic of Immature Flat Persimmon ( Diospyros kaki Thunb) during Heat Treatment Aging

Min‐Jung Kang, Jae-Ran Kang, Jung-Hye Shin, 2016 .

Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods

Min‐Jung Kang, Jung-Hye Shin, W. Seo, 2015 .

Quality Characteristics of Vinegar Added with Different Levels of Black Garlic

Min‐Jung Kang, Jung-Hye Shin, W. Seo, 2016 .

Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract

Min‐Jung Kang, Jung-Hye Shin, H. Sim, 2016 .

Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol

Min‐Jung Kang, W. Seo, H. Sim, 2016 .