Achievements

Joonyeong Kim, assistant professor, Chemistry, published a paper, “Quantification of Adenosine in Royal Jelly Products Purchased in USA by HPLC” in Food Chemistry 2011 (vol. 126, issue 1). In the article, the composition of adenosine in royal jelly products purchased in the United States was quantitatively analyzed by high performance liquid chromatography (HPLC).