Physicochemical Quality Changes in Chinese Cabbage with Storage Period and Temperature: A ReviewJoon‐Yong Shim, Wang‐Hee Lee, Byoung–Kwan Cho et al.|Journal of Biosystems Engineering|2016Cited by 24
Effect of Freezing Temperature on Blueberry QualityHye‐Jin Jo, Jong‐Tae Park, Seon Mi Yoo et al.|Journal of the Korean Society of Food Science and Nutrition|2014Cited by 14
Continuous production of pure maltodextrin from cyclodextrin using immobilized Pyrococcus furiosus thermostable amylasePhu Cuong Nguyen, Kwan‐Hwa Park, Wang‐Hee Lee et al.|Process Biochemistry|2015Cited by 12
Classification of geographical origin of kimchi by volatile compounds analysis using an electronic noseWang‐Hee Lee, Jong‐Tae Park, Il-Nam Oh et al.|Food Science and Biotechnology|2021Cited by 11
Multivariate classification of the geographic origin of Chinese cabbage using an electronic nose-mass spectrometryWang‐Hee Lee, Jong‐Tae Park, Seunghyun Choi et al.|Food Science and Biotechnology|2017Cited by 9