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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.32 no.6, 2003년, pp.899 - 905
양정례 (창원대학교 생활과학연구소) , 이숙희 (부산대학교 식품영양학과) , 송영선 (인제대학교 식품생명과학부 및 식품과학연구소)
The effects of cooked soybean and a traditional fermented soy product, chongkukjang, on blood pressure and lipid metabolism were studied in spontaneously hypertensive rat (SHR). SHRs were divided into 3 groups (n=10, male), and fed casein, powders of cooked soybean, and chongkukjang as dietary prote...
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