The Characteristics of Cheonggukjang, a Fermented Soybean Product, by the Degree of Germination of Raw Soybeans |
Choi, Ung-Kyu
(Department of Oriental Medicinal Food and Nutrition, Asia University)
Kim, Mi-Hyang (Department of Food Science and Nutrition, Sangju National University) Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) Jeong, Yeon-Shin (Soyventure Co., Ltd.) Kwon, O-Jun (Gyeongbuk Regional Innovation Agency) Kim, Young-Chan (Traditional Food Research Group, Korea Food Research Institute) Hwang, Young-Hyun (Soyventure Co., Ltd.) |
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