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KMID : 0665220060190040460
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 4 p.460 ~ p.465
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Isoflavone Content in Soy Sauce made with Whole Grain Soybean Meju during Fermentation
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Lee Hee-Young
Cha Yong-Jun
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Abstract
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KEYWORD
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soy sauce, whole grain soybean Meju, improved Meju, isoflavone, daidzein, genistein
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Listed journal information
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