Changes of Isoflavones and Fatty Acids in Eoyukjang, a Traditional Korean Fermented Soysauce Prepared under the Ground in a Pot or an Incubator |
Park, Yong-Woo
(Department of Food Science and Technology, Seoul National University of Technology)
Lee, Seung-Wook (Department of Food Science and Technology, Seoul National University of Technology) Chang, Pahn-Shick (Department of Food Science and Technology, Seoul National University of Technology) Lee, Jong-Mee (Department of Food and Nutritional Sciences, Ewha Womans University) Kim, Young-Suk (Department of Food Science and Technology, Ewha Womans University) Lee, Jae-Hwan (Department of Food Science and Technology, Seoul National University of Technology) |
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