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Author: Su-Jung Yeon

5 Articles are founded.

Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage
Da-Hee Kim, Won-Young Cho, Su-Jung Yeon, Sung-Hee Choi, Chi-Ho Lee
Food Sci Anim Resour 2019;39(5):792-803.
https://doi.org/10.5851/kosfa.2019.e69
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Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage
Won-Young Cho, Su-Jung Yeon, Go-Eun Hong, Ji-Han Kim, Chuluunbat Tsend-Ayush, Chi-Ho Lee
Korean J Food Sci Anim Resour 2017;37(6):865-872.
https://doi.org/10.5851/kosfa.2017.37.6.865
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Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
Su-Jung Yeon, Ji-Han Kim, Go-Eun Hong, Woojoon Park, Soo-Ki Kim, Han-Geuk Seo, Chi-Ho Lee
Korean J Food Sci Anim Resour 2017;37(1):38-43.
https://doi.org/10.5851/kosfa.2017.37.1.38
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Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
Min-Gu Ju, Ji-Han Kim, Hyun-Joo Jang, Su-Jung Yeon, Go-En Hong, Woojoon Park, Han Geuk Seo, Chi-Ho Lee
Korean J Food Sci Anim Resour 2016;36(6):729-736.
https://doi.org/10.5851/kosfa.2016.36.6.729
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Effects of Whey Powder Supplementation on Dry-Aged Meat Quality
Ji-Han Kim, Su-Jung Yeon, Go-Eun Hong, Woojoon Park, Chi-Ho Lee
Korean J Food Sci Anim Resour 2016;36(3):397-404.
https://doi.org/10.5851/kosfa.2016.36.3.397
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