|
KMID : 0380620060380040475
|
|
Korean Journal of Food Science and Technology
2006 Volume.38 No. 4 p.475 ~ p.482
|
|
|
Chemistry/Analysis : Quality Characteristics and Physiological Activities of Fermented Soybean by Lactic Acid Bacteria
|
|
Song Hyo-Nam
Jung Kyung-Sik
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
fermented soybean, cheonggukjang powder, isoflavone, DPPH radical scavenging effect, fibrinolytic effect
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|