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NTIS 바로가기Korean journal of crop science = 韓國作物學會誌, v.56 no.1, 2011년, pp.29 - 34
김세영 (순천향대학교 의료생명공학과) , 이경애 (순천향대학교 식품영양학과) , 윤홍태 (국립식량과학원) , 김정태 (국립식량과학원) , 김욱한 (국립식량과학원) , 김용호 (순천향대학교 의료생명공학과)
Soy sprout is a traditional food in Korea. It has been a source of protein, lipid and vitamin etc. as cooked and fresh vegetable supplying throughout the year. Soy sprouts of five soybean cultivars were analyzed fatty acid composition and dietary fiber contents. The compositional analysis confirmed ...
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