Effect of Addition of Mushroom and Sea Tangle Extracts and Mustard Leaf on Anti-oxidant Properties of Kimchi

Seon-Hye Ha, Soon Ah Kang

The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.471-477

DOI:https://doi.org/10.9799/ksfan.2018.31.4.471

Fermented Production of Onion Vinegar and Its Biological Activities

Eun-Jeong Jeong, Hye-Jin Park, Yong-Jun Cha

The Korean Journal of Food And Nutrition :: Vol.29 No.6 pp.962-970

DOI:https://doi.org/10.9799/ksfan.2016.29.6.962

Quality Characteristics and Antioxidant Activity of Muffins containing Lemongrass Powder

Jeong Wha Lee, Gyeong-Ji Kim, Kyu-A Rho, Kang-Hyun Chung, Jin-A Yoon, Jeung Hee An

The Korean Journal of Food And Nutrition :: Vol.28 No.5 pp.794-801

DOI:https://doi.org/10.9799/ksfan.2015.28.5.794

Studies on the Function of Taurine: Review

Jin A Yoon, Kyung-Ok Shin, Kyung-Soon Choi

The Korean Journal of Food And Nutrition :: Vol.28 No.5 pp.880-893

DOI:https://doi.org/10.9799/ksfan.2015.28.5.880