K.G. Lee

Effect of cooking or handling conditions on the furan levels of processed foods

T. Kim, Y-K Lee, Y. Park, 2009, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Analysis of heterocyclic amines and β-carbolines by liquid chromatography–mass spectrometry in cooked meats commonly consumed in Korea

J.H. Lee, Y. Back, H. Shin, 2009, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Isolation and Identification of Lactic Acid Bacteria from Sourdough with High Exopolysaccharide Production Ability

S. Jung, W. Kim, Cheol-Woo Kim, 2009 .