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Author: Dong-Gyu Yoo
3 Articles are founded.
Functional Properties of Peptides in Mixed Whey and Soybean Extracts after Fermentation by Lactic Acid Bacteria
Dong-Gyu Yoo 
, Yu-Bin Jeon , Se-Hui Moon , Ha-Neul Kim , Ji-Won Lee , Cheol-Hyun Kim
, Yu-Bin Jeon , Se-Hui Moon , Ha-Neul Kim , Ji-Won Lee , Cheol-Hyun Kim
J. Dairy Sci. Biotechnol. 2023;41(3):113-125.
https://doi.org/10.22424/jdsb.2023.41.3.113
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https://doi.org/10.22424/jdsb.2023.41.3.113
Functional Characteristics of Whey Protein-Derived Peptides Produced Using Lactic Acid Bacteria Hydrolysis
Jae Yong Lee , Dong-Gyu Yoo , Yu-Bin Jeon , Se-Hui Moon , Ok-Hee Kim , Dong-Hyun Lee , Cheol-Hyun Kim
, Dong-Gyu Yoo , Yu-Bin Jeon , Se-Hui Moon , Ok-Hee Kim , Dong-Hyun Lee , Cheol-Hyun Kim
J. Dairy Sci. Biotechnol. 2023;41(1):34-43.
https://doi.org/10.22424/jdsb.2023.41.1.34
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https://doi.org/10.22424/jdsb.2023.41.1.34
Functional Characteristics of Kombucha Fermented with Lactic Acid Bacteria, Yeast, and Acetic Acid Bacteria Derived from Korea Traditional Foods
Su-Min Lee , Jae-Yong Lee , Dong-Gyu Yoo , Yu-Bin Jeon , Ho-Sik Yoon , Cheol-Hyun Kim
, Jae-Yong Lee , Dong-Gyu Yoo , Yu-Bin Jeon , Ho-Sik Yoon , Cheol-Hyun Kim
J. Dairy Sci. Biotechnol. 2022;40(1):23-34.
https://doi.org/10.22424/jdsb.2022.40.1.23
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https://doi.org/10.22424/jdsb.2022.40.1.23
