Effect of fermented soybean curd residue (FSCR; SCR-meju) by aspergillus oryzae on the anti-obesity and lipids improvement |
Lee, Sang-Il
(Department of Food, Nutrition and Culinary Arts, Keimyung College)
Lee, Ye-Kyung (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) Kim, Soon-Dong (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) Lee, Ji-Ean (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) Choi, Jongkeu (Department of Cosmetic Science, Chungwoon University) Bak, Jong-Phil (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) Lim, Jong-Hwan (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) Suh, Joo-Won (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) Lee, In-Ae (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) |
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