Changes in nutritional components and antioxidant activities from soybean leaves containing high isoflavone contents according to different storage temperatures and periods |
Lee, Hee Yul
(Department of Food Science, Gyeongnam National University of Science and Technology)
Lee, Dong Hee (Industry Academy Cooperation Foundation, Andong National University) Kim, Su Cheol (Department of Food Science, Gyeongnam National University of Science and Technology) Cho, Du Yong (Department of Food Science, Gyeongnam National University of Science and Technology) Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology) |
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