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SCIESCOPUS
Development of caramel colour with improved colour stability and reduced 4-methylimidazole

Hong, Seong-Min; Park, Minsun; Lee, Kwang-Geun

ArticleIssue Date2020CitationFOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, v.37, no.7, pp 1110 - 1117PublisherTAYLOR & FRANCIS LTD
SCIESCOPUS
Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract

Park, Minsun; Lee, Kwang-Geun

ArticleIssue Date2021CitationFOOD CHEMISTRY, v.338PublisherELSEVIER SCI LTD
SCISCIE
Extraction methods of volatile compounds isolated from dried Omija with different drying condition

Park, Minsun; Yang, So-Jeong; Park, Min-Seon; Lee, Kwang

ArticleIssue Date2018CitationABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, v.256PublisherAMER CHEMICAL SOC
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