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KMID : 1007520070160030426
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Food Science and Biotechnology
2007 Volume.16 No. 3 p.426 ~ p.433
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Changes in Isoflavone Content and Mass Balance During Soybean Processing
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Han Jin-Suk
Hong Hee-Do
Kim Sung-Ran
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Abstract
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KEYWORD
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soybean, isoflavone, retention, processing method, soybean curd
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