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KMID : 0665220060190040398
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 4 p.398 ~ p.409
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The Change of Compositions and Antioxidant Effect in Soybean Cultivars Pickled in Persimmon Vinegar
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Bang Hyo-Pil
Choi One-Kyun
Cho Gyu-Seong
Son Jong-Youn
Ryu Gi-Hyung
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Abstract
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KEYWORD
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soybean, persimmon vinegar, amino acid, fatty acid, flavonoids, antioxidant effect
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