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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.37 no.3 = no.181, 2005년, pp.443 - 448
이혜연 (세종대학교 식품공학과) , 김주숙 (세종대학교 식품공학과) , 김영수 ((주)매일유업 중앙연구소) , 김우정 (세종대학교 식품공학과)
Isoflavone content of soymilk prepared with germinated soybean significantly increased. Soymilk prepared with Shinpaldal-2 germinated far 12 hr showed maximum 5.552 mg/g isoflavone. Solid content in soymilk increased from 5.68 to 6.02% for Shinpaldal-2 and from 5.30 to 6.10% for Seomoktae with 24 hr...
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