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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.36 no.5, 2023년, pp.360 - 367
강민혜 (농촌진흥청 국립원예특작과학원 인삼특작부) , 이은숙 (농촌진흥청 국립원예특작과학원 인삼특작부) , 지윤정 (농촌진흥청 국립원예특작과학원 인삼특작부) , 김형돈 (농촌진흥청 국립원예특작과학원 인삼특작부) , 김금숙 (농촌진흥청 국립원예특작과학원 인삼특작부) , 최수지 (농촌진흥청 국립원예특작과학원 인삼특작부) , 장귀영 (농촌진흥청 국립원예특작과학원 인삼특작부)
The major active components of Astragalus membranaceus (AM) are isoflavones, which exist in the form of various glycosides. Nuruk is a traditional fermentation starter in Korea, and is suitable for the biotransformation of isoflavone glycosides because it contains various microorganisms and enzymes....
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