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Su Jin Yoon

Konkuk University

5

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46

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Establishment of Quality Criteria and Estimate of Shelf-life for Yogurt Beverage and Stirred-type Yogurt in Korea

2013 Food Science and Biotechnology
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A study of establishment and exploitation of bio-markers for determination of shelf-life of eggs and egg products

2012 Korean Journal for Food Science of Animal Resources
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Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period.

2011 Journal of Bioscience and Bioengineering
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