Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Mun-Seob Ahn"'
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Akademický článek
Comparative phenolic compound profiles and antioxidative activity of the fruit, leaves, and roots of Korean ginseng (Panax ginseng Meyer) according to cultivation years
Autor: Ill-Min Chung, Ju-Jin Lim, Mun-Seob Ahn, Haet-Nim Jeong, Tae-Jin An, Seung-Hyun Kim
Publikováno v: Journal of Ginseng Research, Vol 40, Iss 1, Pp 68-75 (2016)
Background: The study of phenolic compounds profiles and antioxidative activity in ginseng fruit, leaves, and roots with respect to cultivation years, and has been little reported to date. Hence, this study examined the phenolic compounds profiles an
Externí odkaz: https://doaj.org/article/9390810a2f354c29b2f9c59c034a807d
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6
Feasibility Evaluation of Designated Quantities for Chemicals Requiring Preparation for Accidents in the Korean Chemical Accident Prevention System
Autor: Mun Seob Ahn, Hyo Eun Lee, Kwang Soo Cheon, Huoung Gi Joo, Ochang Chemical Safety Community, Bu-Soon Son
Publikováno v: International Journal of Environmental Research and Public Health, Vol 17, Iss 6, p 1927 (2020)
International Journal of Environmental Research and Public Health
Volume 17
Issue 6
To prevent chemical accidents, the United States (US), the European Union (EU), and the Republic of Korea operate legal systems, such as risk management plans (RMP) and process safety management (PSM), to prevent chemical accidents inside and outside
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::949811b469c8018bebf5ad04b9aad0a9
https://www.mdpi.com/1660-4601/17/6/1927
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7
Optimization of Acetic Acid Fermentation of Hardy Kiwi Vinegar using Low-pH Tolerant Acetobacter pasteurianus AFY-4
Autor: Yoon-Ji Goh, Mun-Seob Ahn, Ji-Seon Park, Hye-Jeong Kwon, Ha-Yeon Lee
Publikováno v: Journal of the East Asian Society of Dietary Life. 28:136-144
Acetobacter pasteurianus AFY-4 was isolated from fermented vinegar in Hongcheon-gun, Gangwon-do. The A. pasteurianus AFY-4 strain had a higher tolerance to low-pH. Optimization of acetic acid fermentation of hardy kiwi (Actinidia arguta) was conducte
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5927b4211d0ed8e9acab412f6c4c57b1
https://doi.org/10.17495/easdl.2018.4.28.2.136
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Plný text Recenzováno Digitální knihovna AV ČR
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