:: Journal of The Korean Society of Food Culture ::

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Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods

Yoonjeong Kim, Minju Kim, Min-Jung Kang, Jung-Min Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.47-60

DOI:https://doi.org/10.7318/KJFC/2022.37.1.47
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Water-soluble Vitamin Content in Dishes Containing Meat and Seafood

Minguen Jin, Byung Hee Kim, Min-Hee Kim, Sung Won Yoon, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.502-511

DOI:https://doi.org/10.7318/KJFC/2021.36.5.502
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