Changes in Active Compounds and Biological Activities of Fresh-Cut Broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) according to Storage Temperature
Min Seong Park, Su Hyeong Heo, Woong Heo, Kwang Hyo Ko, Kyung-Hwan Boo, and Chang Sook Kim. Journal of the Korean Society of Food Science and Nutrition 2025;54:574-82. https://doi.org/10.3746/jkfn.2025.54.7.574
Authors
- Woong Heo
- Chang-Sook Kim (ORCID: https://orcid.org/0000-0001-5593-5979)
- Su Hyeong Heo (ORCID: https://orcid.org/0000-0002-0274-480X)
- Min Seong Park
- Kyung-Hwan Boo (ORCID: https://orcid.org/0000-0002-9024-2999)
- Ki Seong Ko (ORCID: https://orcid.org/0000-0001-7937-6905)
Institutions
- Jeju TechnoPark (KR)
- Jeju National University (KR)
Publication Details
- Journal
- Journal of the Korean Society of Food Science and Nutrition
- Published
- 2025-07-25
- DOI
- https://doi.org/10.3746/jkfn.2025.54.7.574
- Primary Topic
- Food Quality and Safety Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Ministry of Education
- National Research Foundation of Korea