Nam-Soon Choi

Physico-Chemical and Sensory Properties of Commercial Korean Traditional Soy Sauce of Mass-Produced vs. Small Scale Farm Produced in the Gyeonggi Area

Seo-Jin Chung, Ji Yeon Choi, Nam-Soon Choi, 2013 .

Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects

H. Paik, N. Lee, Jieun Jung, 2017, Journal of ginseng research.

Research on Lotus Root Eungi and Development of Beverage from Lotus Root Starch

M. Cho, Nam-Soon Choi, Sunghwan Kim, 2011 .

Change of Biologically Functional Compounds of Pimpinella brachycarpa(Chamnamul) by Blanching Conditions

Sang-suk Oh, Jong-Mee Lee, Nam-Soon Choi, 2001 .

Changes of Biologically Functional Compounds and Quality Properties of Aster scaber( Chamchwi) by Blanching Conditions

Sang-suk Oh, Jong-Mee Lee, Nam-Soon Choi, 2001 .

Literature Review of Korean Traditional Beverage Recipes - Focus on Sujeonggwa -

Nam-Soon Choi, 2015 .