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KMID : 1007520060150040643
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Food Science and Biotechnology
2006 Volume.15 No. 4 p.643 ~ p.646
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Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
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Jang Chan-Ho
Lim Jin-Kyu
Kim Jeong-Hwan
Park Cheon-Seok
Kwon Dae-Young
Kim Yong-Suk
Shin Dong-Hwa
Kim Jeong-Sang
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Abstract
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KEYWORD
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cheonggukjang, isoflavones, fermentation, soybean
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