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Author: Won-Young Cho

4 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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Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork
Da-Som Ji, Ji-Han Kim, Dong-Kyu Yoon, Jung-Ho Kim, Ha-jung Lee, Won-Young Cho, Chi-Ho Lee
Food Sci Anim Resour 2019;39(2):240-254.
https://doi.org/10.5851/kosfa.2019.e19
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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball
Dong-kyu Yoon, Ji-Han Kim, Won-Young Cho, Da-Som Ji, Ha-Jung Lee, Jung-Ho Kim, Chi-Ho Lee
Korean J Food Sci Anim Resour 2018;38(6):1203-1212.
https://doi.org/10.5851/kosfa.2018.e53
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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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