Cholesterol Improvement Synergistic Effects of Fermented Soybean Grits Caused by Added with Mung Bean in vitro
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Lee, Sung-Gyu
(Dept. of Food Science and Technology, Keimyung University)
Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) Yu, Mi-Hee (Dept. of Food Science and Technology, Keimyung University) Lee, Eun-Ju (Bio Research Institute, NUC Electronics Co., Ltd.) Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University) Lee, In-Seon (Dept. of Food Science and Technology, Keimyung University) |
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