Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191 |
Azizul Haque, Md.
(Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology)
Hwang, Chung Eun (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology) Lee, Hee Yul (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology) Ahn, Min Ju (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology) Sin, Eui-Cheol (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology) Nam, Sang Hae (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology) Joo, Ok Soo (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology) Kim, Hyun Joon (Department of Anatomy and Convergence Medical Science, Graduate School of Medicine, Gyeongsang National University) Lee, Shin-Woo (Department of Agronomy & Medicinal Plant Resources, College of Bioscience, Gyeongnam National University of Science and Technology) Kim, Yun-Geun (Department of Research and Development, Sancheong Oriental Medicinal Herb Institute) Ko, Keon Hee (Department of Research and Development, Sancheong Oriental Medicinal Herb Institute) Goo, Young-Min (Department of Research and Development, Sancheong Oriental Medicinal Herb Institute) Cho, Kye Man (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology) |
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