Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
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Jang, Chan-Ho
(Department of Animal Science and Biotechnology, Kyungpook National University)
Lim, Jin-Kyu (Department of Animal Science and Biotechnology, Kyungpook National University) Kim, Jeong-Hwan (Department of Food Science and Technology, Gyeongsang National University) Park, Cheon-Seok (Department of Food Science and Biotechnology, Institute of Life Scicences and Resources, KyungHee University) Kwon, Dae-Young (Korea Food Research Institute) Kim, Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) Shin, Dong-Hwa (Faculty of Biotechnology, Chonbuk National University) Kim, Jong-Sang (Department of Animal Science and Biotechnology, Kyungpook National University) |
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