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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.22 no.3, 2007년, pp.353 - 358
박정우 (연세대학교 식품영양학과) , 이영진 (연세대학교 식품영양학과) , 윤선 (연세대학교 식품영양학과)
This study was conducted to compare the antioxidant activities of fermented soy products such as chungkukjang, meju and doenjang with soybeans. Total phenolic, flavonoids contents and antioxidative activities of the methanol extract of soy and fermented products were compared with specific reference...
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