Inhyung Lee

3PUBLICATIONS
0CO-AUTHORS
GlycoconjugatesFood engineeringHorticultural crop improvement (incl. selection and breeding)
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Publications (3)

|Nov 18, 2021
Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, <i>ganjang</i> and <i>doenjang,</i> by LC-MS/MS.

Hyun Jie Kim, Do Yup Lee, Inhyung Lee

|Mar 01, 2019
Strain improvement of <i>Aspergillus sojae</i> for increased l-leucine aminopeptidase and protease production.

Jaeho Lim, Yong-Ho Choi, Byung-Serk Hurh

|May 16, 2018
Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale.

Eun Jin Lee, Jiye Hyun, Yong-Ho Choi

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