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SCISCIESCOPUS
Formation and Reduction of Furan in Maillard Reaction Model Systems Consisting of Various Sugars/Amino Acids/Furan Precursors

Cho, Heera; Lee, Kwang-Geun

ArticleIssue Date2014CitationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.62, no.25, pp 5978 - 5982PublisherAMER CHEMICAL SOC
SCIESCOPUS
Organic acids as a freshness indicator for tofu (soybean curd)open access

Her, Jae-Young; Cho, Heera; Kim, Mina K.; Lee, Kwang-Geun

ArticleIssue Date2017CitationJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v.54, no.11, pp 3443 - 3450PublisherSPRINGER INDIA
SCISCIESCOPUS
Volatile Compounds as Markers of Tofu (Soybean Curd) Freshness during Storage

Lee, Seonmi; Cho, Heera; Lee, Kwang-Geun

ArticleIssue Date2014CitationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.62, no.3, pp 772 - 779PublisherAMER CHEMICAL SOC
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