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KMID : 0380620040360050833
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 5 p.833 ~ p.836
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Research Notes : Changes of Isoflavone Contents in Soybean Cultivars Pickled in Persimmon Vinegar
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김주숙/Kim JS
김종군/김우정/Kim JG/Kim WJ
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Abstract
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KEYWORD
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soybeans, pickling, persimmon vinegar, isoflavone
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FullTexts / Linksout information
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Listed journal information
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