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KMID : 1134820060350030359
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 3 p.359 ~ p.365
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Changes in Isoflavone and Some Characteristics of Chokong of Germinated Soybeans during Pickling in Vinegar
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엄권용/Eom KY
김주숙/최희숙/차보숙/김우정/Kim JS/Choi HS/Cha BS/Kim WJ
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Abstract
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KEYWORD
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Chokong, germinated soybean, isoflavone, oligosaccharides, properties
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