Comparisons of Properties, In Vitro Anti-Mutagenicity, and Anti-Cancer Effects of Short-Term Fermented Soybean Foods (Chungkukjang, Shuidouchi, and Natto) (콩 발효 식품(청국장, 물두시, 낫또)의 특성, In Vitro 항돌연변이 및 항암 효과)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.46 no.10
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- pp.1253-1257
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- 2017