Evaluation of the Antioxidant, Anti-inflammatory, and Anti-obesity Properties and Estrogen-like Activity of Cheonggukjang According to the Fermentation Period of Four Soybean Species (청국장의 콩 종류별 발효시간에 따른 항산화·항염·항비만·에스트로겐 활성 평가)
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- Journal of the Korean Society of Food Culture
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- v.37 no.6
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- pp.519-528
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- 2022