Quality characteristics and antioxidant activity of tofu made from lipoxygenase-free genotypes |
Kim, In-Sung
(Department of Food Science and Nutrition, Gyeongsang National University)
Lee, Soo-Jung (Department of Food Science and Nutrition, Gyeongsang National University) Lee, Hye-Jin (Department of Food Science and Nutrition, Gyeongsang National University) Oh, Soo-Jeong (Department of Food Science and Nutrition, Gyeongsang National University) Chung, Jong-Il (Department of Agronomy, Gyeongsang National University) Sung, Nak-Ju (Department of Food Science and Nutrition, Gyeongsang National University) |
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