1 |
Kim HS, Kim HS, Kim KH, Oh YJ, Suh SK, Park HK (2005) Water absorption and germination ratio sprout-soybean varieties affected by different planting date. Korean J Crop Sci 50: 132-135
|
2 |
Eom KY, Kim JS, Choi HS, Cha BS, Kim WJ (2006) Changes in isoflavone and some characteristics of choking of germinated soybeans during pickling in vinegar. J Korean Soc Food Sci Nutr 35(3): 359-365
DOI
|
3 |
Liu C, Wang X, Ma H, Zhang Z, Gao W, Xiao L (2008) Functional properties of protein isolates from soybeans stored under various conditions. Food chemistry 111(1): 29-37
DOI
|
4 |
Kim YH, Hwang YH, Lee HS (2003) Analysis of isoflavones for 66 varieties of sprout beans and bean sprouts. Korean J Food Sci Technol 35(4): 568-575
|
5 |
Lee SM, Hwang JY (2014) Physicochemical characteristics of soybeans grown in different origins and cultivation methods accompanying tofu properties. Korean J Food & Nutr 27(2): 302-309
DOI
|
6 |
Jeon SH, Lee CW, Kim HY, Kim HK, Kang JH (2008) Growth of soybean affected by period and method of seed storage. Korean J Crop Sci 53(1): 21-27
|
7 |
Singh TP, Phul PS, Kaur M (1993) Effect of storage period on seed hardness and germination in soybean. Crop improvement (India) 20(2): 61-165
|
8 |
Jeon SH, Lee SH, Kim YJ, Oh SY (2010) Effects of storage temperature on physicochemical and sensory characteristics of soybean sprouts. Korean J Crop Sci 55(3): 220-225
|
9 |
Kim HS, Kim HS, Kim KH (2006) Effects of sowing date for seed quality of sprout-soybean. Korean J Crop Sci 51: 152-159
|
10 |
Song BS, Kim MJ, Kim GS (2010) Amino acid composition changes in soybean sprouts during cultivation. Korean J Food Preserv 17(5): 681-687
|
11 |
Lee YJ, Jung HB, Yoon WB (2018) Investigation of the changes in texture of soybean sprout depending on the heating conditions in sousvide and conventional hot water cooking. J Appl Biol Chem 61(3): 291-226
DOI
|
12 |
Shelar V, Shaikh R, Nikam A (2008) Soybean seed quality during storage: A review. Agric. Rev 29(2): 125-131
|
13 |
Lee CU, Yoon WB (2017) Sea cucumber (Stichopus japonicas) grading system based on morphological features during rehydration process. J Korean Soc Food Sci Nutr 46(3): 374-380
DOI
|
14 |
Suh SK, Kim KH, Kim HS, Oh YJ, Kim SD, Jang YS (1995) Effects of storage periods on germinability and characteristics of soybean-sprouts in soybean. Korea Soybean Society 12(2): 49-55
|
15 |
Shon HK, Kim YH, Lee KA (2014) Quality characteristics of bean sprouts with different Namulkong cultivars. Korean J Food Cook Sci 30(3): 340-350
DOI
|
16 |
Choi HD, Kim SS, Hong HD, Lee JY (2000) Comparison of physicochemical and sensory characteristics of soybean sprouts from different cultivars. J Korean Soc Agric Chem Biotechnol 43(3): 207-212
|
17 |
Kim EJ, Lee KI, Park KY (2002) Effects of germanium treatment during cultivation of soybean sprouts. J Korean Soc Food Sci Nutr 31(4): 615-620
DOI
|
18 |
Shon HK, Kim YH, Lee K (2009) Quality characteristics of Kongnamulguk with commercial soy sprouts. Korean Journal of Human Ecology 18(5): 1147-1158
DOI
|
19 |
Jeong YS, Dhakal KH, Hwang YH (2009) Change of asparagine content during soy-sprout growing. Curr Res Agric Life Sci 27: 43-52
|
20 |
Jeong YS, Dhakal KH, Hwang YH (2009) Effects of soy-sprout asparagine on hangover. Curr Res Agric Life Sci 27: 53-58
|