1. Applicability of a colorimetric method for evaluation of lactic acid bacteria with probiotic properties. (June 2017) Authors: Jung, Min Young; Lee, Jina; Park, Boyeon; Hwang, Hyelyeon; Sohn, Sung-Oh; Lee, Se Hee; Lim, Hyeong In; Park, Hae Woong; Lee, Jong-Hee Journal: Food microbiology Issue: Volume 64(2017:Jun.) Page Start: 33 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of lactic acid bacteria on phenyllactic acid production in kimchi. (December 2019) Authors: Jung, Sera; Hwang, Hyelyeon; Lee, Jong-Hee Journal: Food control Issue: Volume 106(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Enhancement of the functional properties of vegetable sponge beverage fermented with Lactobacillus plantarum isolated from Korean dongchimi. (1st August 2022) Authors: Jeong, Chang Hee; Hwang, Hyelyeon; Lee, Ho Jae; Kim, Tae-Woon; Ko, Hye In; Jang, Da Eun; Sim, Jae-Geun; Park, Byung-Geon; Hong, Sung Wook Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 165(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗