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Change of isoflavone content during manufacturing of Cheonggukjang, a traditional Korean fermented soyfood

Jang, Chang-Ho, Lim, Jin-Kyu, Kim, Jeong-Hwan, Park, Cheon-Seok, Kwon, Dae-Young, Kim, Yong-Suk, Shin, Dong-Hwa, Kim, Jong-Sang

생명자원과학연구원 연구논문집, 2007, Vol.26

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