Young-Wook Chin

Years Active: 2020-2023
Publications (10 Years): 6

Korea Food Research Institute

Seoul National University (MSC)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Korea Food Research Institute

South Korea

Seninor Researcher

Education History

Seoul National University

South Korea

MSC :: Department of Food Science and Biotechnology

Seoul National University

South Korea

PHD :: Department of Food Science and Biotechnology

Publications

Young Kyoung Park, Young-Wook Chin
Degradation of Bisphenol A by Bacillus subtilis P74 Isolated from Traditional Fermented Soybean Foods. Microorganisms 11 (9) (2023)
Yang Soo Byeon, JeongAe Heo, Kwon Park, Young-Wook Chin, Sang-Pil Hong, Sang-Dong Lim, Sang Sook Kim
Consumer Preference of Traditional Korean Soy Sauce ( Ganjang ) and Its Relationship with Sensory Attributes and Physicochemical Properties. Foods (Basel, Switzerland) 12 (12) (2023)
Yang Soo Byeon, JeongAe Heo, Kwon Park, Young-Wook Chin, Sang-Pil Hong, Sang-Dong Lim, Sang Sook Kim
Consumer Preference of Traditional Korean Soy Sauce ( Ganjang ) and Its Relationship with Sensory Attributes and Physicochemical Properties. Foods (Basel, Switzerland) 12 (12) (2023)
Hwan Hee Yu, Young-Wook Chin, Hyun-Dong Paik
Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review. Foods (Basel, Switzerland) 10 (10) (2021)
Young-Wook Chin, Saerom Lee, Hwan Hee Yu, Seung Jae Yang, Tae-Wan Kim
Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying. Microorganisms 9 (3) (2021)
Jiyoon Cha, Young-Wook Chin, Jun-Young Lee, Tae-Wan Kim, Hae Won Jang
Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS. Foods (Basel, Switzerland) 9 (10) (2020)

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