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Effect of Root on Physicochemical, Lipid, and Protein Oxidation of Muscle MeatballEffect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed PorkEffects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.)Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork PattiesPhysicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloinsEffects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated StorageAntioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties
P50
Q61453516-E97C1D10-B6B4-4CB8-B411-CE09E942F00DQ64281535-9FB516BA-E3FF-42F5-8F2F-142D437FAE5BQ64281546-991785E8-6D99-4FF1-8B74-A734D231963AQ90054665-E4F15E7A-7ADF-464A-98DF-B063B2FBBF32Q90213721-46D11981-D821-44E2-AE78-EAC7ECF2009AQ91288651-7E244293-F393-4897-9CB8-C445F6206F12Q92718252-784FBF34-568B-4576-B3FC-71848CB61118
P50
description
researcher (ORCID 0000-0001-9406-8310)
@en
name
Chi-Ho Lee
@en
type
label
Chi-Ho Lee
@en
prefLabel
Chi-Ho Lee
@en
P31
P496
0000-0001-9406-8310