Changes in Contents of γ-Aminobutyric Acid (GABA) and Isoflavones in Traditional Korean Doenjang by Ripening Periods |
Jo, Seong-Jin
(Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University)
Hong, Chung-Oui (Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University) Yang, Sung-Yong (Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University) Choi, Kyong-Kun (Nonghyup Food Safety Research Institute) Kim, Hyeong-Kook (Nonghyup Food Safety Research Institute) Yang, Hyok (SEMO Co., Ltd.) Lee, Kwang-Won (Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University) |
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