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Ji Woo Shin
Ji Woo Shin
Food science
Chemistry
Antioxidant
Wine
High-performance liquid chromatography
3
Papers
1
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0
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Improvement of viscous substance production during Cheonggukjang fermentation added with glycine
2020
Food Science and Biotechnology
Ha-Gyoon Na
Min Ah Kim
Ji Woo Shin
Yun Ju Cha
Beom Soon Park
Mi Ja Kim
Jae Cheol Lee
SangGuan You
Ki-Hyo Jang
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Evaluation of antioxidant activity of alcohol-free Moru wine using on-line HPLC
2019
Ha-Gyoon Na
Yun-Ju Cha
Ji Woo Shin
Jun Hyung Kim
Hyeon Uk Son
Yong-Woon Shin
Min-Young Jung
Moon-Suk Choi
Ki-Hyo Jang
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On-line HPLC법에 의한 무알코올 머루 발효액의 항산화능 평가
2019
NaHaGyoon
Yun Ju Cha
Ji Woo Shin
Kim Jun-Hyeong
Hyeon Uk Son
Yong Woon Shin
Min-Young Jung
Moon Suk Choi
Jang Kihyo
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