Hydrolysis of ${\beta}-glycosidic$ Bonds of Isoflavone Conjugates in the Lactic Acid Fermentation of Soy Milk
(대두 요구르트 제조에서 이소플라본 배당체의 가수분해)
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- Korean Journal of Food Science and Technology
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- v.31 no.1
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- pp.189-195
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- 1999