Enhanced biological effect of fermented soy-powder milk with Lactobacillus brevis increasing in γ-aminobutyric acid and isoflavone aglycone contents
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Hwang, Chung Eun
(Department of Food Science, Gyeongnam National University of Science and Technology)
Kim, Su Cheol (Department of Food Science, Gyeongnam National University of Science and Technology) Lee, Jin Hwan (Division of Research Development and Education, National Institute of Chemical Safety, Ministry of Environment) Hong, Su Young (Food Science Research Institute, Kolmar BNH Inc.) Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology) |
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