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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
Farouq Heidar Barido, Hee Ju Kim, Sun Moon Kang, Aera Jang, Jae In Pak, Sung Ki Lee
Food Sci Anim Resour 2022;42(4):625-638.
https://doi.org/10.5851/kosfa.2022.e26
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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)
Farouq Heidar Barido, Aera Jang, Jae In Pak, Yeong Jong Kim, Sung Ki Lee
Food Sci Anim Resour 2021;41(6):1036-1048.
https://doi.org/10.5851/kosfa.2021.e54
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Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms
Farouq Heidar Barido, Aera Jang, Jae In Pak, Do Yeong Kim, Sung Ki Lee
Food Sci Anim Resour 2020;40(5):772-784.
https://doi.org/10.5851/kosfa.2020.e53
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