Effect of different cooking methods on the content of vitamins and true retention in selected vegetables von Lee, Seongeung, Choi, Youngmin, Jeong, Heon Sang, Lee, Junsoo, Sung, Jeehye

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Determination of Triacylglycerol Composition in Mealworm Oil ( Tenebrio molitor ) via Electrospray Ionization Tandem Mass Spectrometry with Multiple Neutral Loss Scans von Lee, Seongeung, Kim, Minkyoung, Cho, Hyeokjun, Lee, Gyeong-Hwen

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Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.) von Hwang, I.G., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea, Shin, Y.J., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea, Lee, S.E., Chungbuk National University, Cheongju, Republic of Korea, Lee, J.S., Chungbuk National University, Cheongju, Republic of Korea, Yoo, S.M., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea

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DETERMINATION OF TRIACYLGLYCEROL COMPOSITION AND ITS CONTENT IN REFINED AND FRACTIONATED PALM OIL BY USING LC-MS/MS WITH MULTIPLE NEUTRAL LOSS SCAN von LEE, SEONGEUNG

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Untargeted Metabolomic Analysis Using High-Resolution Orbitrap Mass Spectrometry for the Comparison of Volatile and Non-Volatile Compounds in Hot and Cold Brew Coffee von Lee, Seongeung, Han, Eunmee, Kang, Jisun, Kwon, Seohee, Sung, Minkyung, Kim, Minkyoung, Cho, Hyeokjun, Lee, Gyeonghweon

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Effect of different cooking methods on the content of vitamins and true retention in selected vegetables von Lee, Seongeung, Choi, Youngmin, Jeong, Heon Sang, Lee, Junsoo, Sung, Jeehye

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Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.) von Hwang, In Guk, Shin, Young Jee, Lee, Seongeung, Lee, Junsoo, Yoo, Seon Mi

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