Geun-Seoup Song

4PUBLICATIONS
0CO-AUTHORS
Food properties (incl. characteristics and health benefits)Food packaging, preservation and processingProteins and peptidesOenology and viticulture
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Publications (4)

|Feb 16, 2026
Lipid-lowering effects of lactic acid bacteria-fermented Chinese cabbage roots.

Byung-Min Oh, Hyeon Hwa Oh, Kyung Eun Moon

|Feb 20, 2025
Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteria.

So-Won Jang, Hyeon Hwa Oh, Do-Youn Jeong

|Aug 15, 2024
Antioxidant activity and anti-inflammatory effect of solvent fractions from Chinese cabbage roots (Brassica rapa L. ssp. pekinensis).

Byung-Min Oh, Hyeon Hwa Oh, Kyung Eun Moon

|Apr 08, 2024
Lactic acid bacteria-malted vinegar: fermentation characteristics and anti-hyperlipidemic effect.

So-Won Jang, Hyeon Hwa Oh, Kyung Eun Moon

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