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Author: Jae In Pak

3 Articles are founded.

The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic
Food Sci Anim Resour 2022;42(4):625-638.
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The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)
Food Sci Anim Resour 2021;41(6):1036-1048.
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Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms
Food Sci Anim Resour 2020;40(5):772-784.
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