Author

Chae-Mi Lee

Institution: Sunchon National University

Observed institutions: Sunchon National University, Soonchunhyang University

ORCID: 0000-0001-5203-2993

Observed ORCID: 0000-0001-5203-2993

OpenAlex ID: A5044414747

Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation

2021 · Hyo-Gyeong Woo, Chae-Mi Lee, et al. · Korean Journal of Food Preservation · 11

Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts

2022 · Su-Hwan Kim, Hyo-Gyeong Woo, et al. · Korean Journal of Food Preservation · 9

Enhancing the quality, characteristics, and antioxidant activity of Korean soy sauce made using lactic acid bacteria fermentation-based onion extract

2023 · Jae-Hee Jeong, Chae-Mi Lee, et al. · Korean Journal of Food Science and Technology · 6

Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice

2022 · Chae-Mi Lee, Su-Hwan Kim, et al. · Korean Journal of Food Preservation · 3

Quality characteristics of different parts of garlic sprouts produced by smart farms during growth

2023 · Yu-Ri Choi, Su-Hwan Kim, et al. · Korean Journal of Food Preservation · 1

Antibacterial activity and stability of Sophora flavescens and Schisandra chinensis extracts against Streptococcus mutans KCCM 40105

2022 · Jae-Hee Jeong, Su-Hwan Kim, et al. · Korean Journal of Food Preservation · 1

Works count: 6

Citation count: 31

H-index: 3

I10-index: 1