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Publications by Doo-Hyun Park

Development of Kanjang (Traditional Korean Soy Sauce) Supplemented With Glasswort (Salicornia Herbacea L.)

Preventive Nutrition and Food Science

English

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DETERMINING THE SUITABILITY OF CANNING GLASSWORT (Salicornia Herbacea) IN GLASS JARS

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Antihypertensive Effect of Ganjang (Traditional Korean Soy Sauce) on Sprague-Dawley Rats

Nutrition Research and Practice

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Structural Elucidation of Two New Chromones Isolated From Glasswort (Salicornia Europaea L.).

Agricultural and Biological Chemistry

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The Globalization of Soy Sauce

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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Sodium Reduction in Bread: A Role for Glasswort (Salicornia Ramosissima J. Woods)

Comprehensive Reviews in Food Science and Food Safety

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Fungicides for Soy Sauce. IV

Yakugaku Zasshi

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Non-Enzymic Browning of Soy Sauce

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Utilization of Carbonized Soy Sauce Mash Grains

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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Non-Enzymic Browning of Soy Sauce Comparison of the Browning of Soy Sauce With That of a Sugar-Amino Acid Model Systems

Agricultural and Biological Chemistry

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