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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.36 no.2, 2023년, pp.87 - 92
차승현 (충북대학교 식품생명공학과) , 송하영 (충북대학교 식품생명공학과) , 편금나 (충북대학교 식품생명공학과) , 홍은아 (충북대학교 식품생명공학과) , 박세림 (충북대학교 식품생명공학과) , 박상범 (충북대학교 식품생명공학과) , (충북대학교 식품생명공학과) , 장금일 (충북대학교 식품생명공학과)
Isoflavones found in soybeans are present as glycosides and aglycones, which differ according to their chemical structure. The absorption rate and bioavailability of aglycones are greater than those of glycosides. It is known that aglycone isoflavones in soybean was converted from glycoside isoflavo...
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