Changheon Lee
3PUBLICATIONS
4CO-AUTHORS
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Publications (3)
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|Apr 09, 2026
Enhancement of savory odor and reduction of biogenic amines in anchovy sauce via reaction flavor technology.Eunsong Cha, Sumin Kim, Changheon Lee
|Dec 17, 2024
Optimum Processing Conditions for Flavor-Enhancing Green Laver Chips Using Reaction Flavor Technology.Jeong-Min Heo, Changheon Lee, Yong-Jun Cha
|Dec 23, 2023
Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies.Gyeong-Tae Jeong, Changheon Lee, Eunsong Cha
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