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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.34 no.3 = no.163, 2002년, pp.365 - 369
이명희 (배재대학교 가정교육과) , 박연희 (배재대학교 가정교육과) , 오혜숙 (상지대학교 식품영양학과) , 곽태순 (상지대학교 식량원예과학)
Daidzein and genistein contents were determined for 46 varieties of soybean and several types of soyfoods using high pressure liquid chromatography. Average content of isoflavones in the soybeans was
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