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Publications by Ha-Jung Lee
Quality Characteristic and Antioxidant Activity of Yogurt Containing Olive Leaf Hot Water Extract
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
The Dry-Aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi
Korean journal for food science of animal resources
Related publications
ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF Brunfelsia Uniflora LEAF EXTRACT
Arquivos de Ciências Veterinárias e Zoologia da UNIPAR
Effect of Olive Leaf Extract Rich in Oleuropein on the Quality of Virgin Olive Oil
Journal of Food Science and Technology
Food Science
Development of Biodegradable Films With Antioxidant Properties Based on Polyesters Containing Α-Tocopherol and Olive Leaf Extract for Food Packaging Applications
Food Packaging and Shelf Life
Plastics
Risk
Polymers
Microbiology
Food Science
Reliability
Safety
Biomaterials
Quality
Phytochemical and Antioxidant Activity of Avocado Leaf Extract (Persea Americana Mill.)
Asian Journal of Scientific Research
Multidisciplinary
Fermentation and Quality Characteristics During the Storage of Greek-Style Yogurt Supplemented With Stevia Leaf Extract
Journal of Milk Science and Biotechnology
Antitumor Activity of Hot-Water Extract From Delipidated BCG
Tohoku Journal of Experimental Medicine
Biochemistry
Medicine
Genetics
Molecular Biology
Anti-Asthmatic, Anti-Inflammatory and Antioxidant Activity of Ethanolic and Hot Water Extract of the Rhizomes of the Plant Alpinia Calcarata
International Journal of Current Research and Academic Review
Antioxidant Activity of Ethanol Extract of Lycium Barbarum's Leaf With Removal of Chlorophyll
Journal of Nutrition and Health
Nutrition
Dietetics
Public Health
Environmental
Medicine
Occupational Health
In Vitro and in Vivo Antioxidant Activity of Vernonia Amygdalina Water Extract
AFRICAN JOURNAL OF BIOTECHNOLOGY
