Sojin Yong

Changes in physicochemical and functional properties of Opuntia humifusa by fermentation with Citrus junos flesh and peel

Eui‐Cheol Shin, Jiyeon Chun, Beom-gyun Jeong, 2021, Korean Journal of Food Preservation.

Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

Mi-Ai Lee, Yun-Jeong Choi, Sung-Hee Park, 2019, LWT.