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Yongcheol Lee
Yongcheol Lee
Seoul National University
Biochemistry
Antioxidant
Chemistry
Food science
Anthocyanin
4
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35
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Phenolic compounds and antioxidant activity of berries produced in South Korea
2020
Journal of Applied Biological Chemistry
Yongcheol Lee
Jea-Kyoo Lee
Jeong-Gon Kim
So-Hyun Park
Young Eun Kim
Sung-Kyu Park
Moo-Sang Kim
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Physicochemical characteristics and anti-oxidant activities of farm-cultivated and mountain-cultivated ginseng seeds
2018
Food Science and Biotechnology
Yu Jeong Kim
Yongcheol Lee
Jaecheol Kim
Sun Young Park
Kiuk Lee
Keum Taek Hwang
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Changes in physicochemical properties of mulberry fruits (Morus alba L.) during ripening
2017
Scientia Horticulturae
Yongcheol Lee
Keum Taek Hwang
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Chemical Composition, Functional Constituents, and Antioxidant Activities of Berry Fruits Produced in Korea
2015
Journal of The Korean Society of Food Science and Nutrition
Yongcheol Lee
Jib-Ho Lee
Sung-Dan Kim
Min-Su Chang
In-Soon Jo
Si-Jeong Kim
Keum Taek Hwang
Han-Bin Jo
Jung-Hun Kim
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Citations (7)
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