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KMID : 1007520060150010096
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Food Science and Biotechnology
2006 Volume.15 No. 1 p.96 ~ p.101
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Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food
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Yang Seung-Ok
Chang Pahn-Shick
Lee Jae-Hwan
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Abstract
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KEYWORD
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cheonggukjang, isoflavone, β-glucosidase activity, Bacillus subtilis
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