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	1.	Formation and reduction of furan in maillard reaction model systems consisting of various sugars/amino acids/furan precursors. [electronic resource] by Cho, Heera Lee, Kwang-Geun Producer: 20150122 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Volatile compounds as markers of tofu (soybean curd) freshness during storage. [electronic resource] by Lee, Seonmi Cho, Heera Lee, Kwang-Geun Producer: 20150408 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Organic acids as a freshness indicator for tofu (soybean curd). [electronic resource] by Her, Jae-Young Cho, Heera Kim, Mina K Lee, Kwang-Geun Publication details: Journal of food science and technology Oct 2017 In: Journal of food science and technology vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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