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NTIS 바로가기Journal of food science : an official publication of the Institute of Food Technologists, v.82 no.4, 2017년, pp.960 - 968
Lee, Mi‐Hwa (Gut Microbiome Research Group Korea Food Research Inst. Baekhyun‐) , Li, Fan‐Zhu (Dong, Bundang‐) , Lee, Jiyeon (Ku Sungnam‐) , Kang, Jisu (Si Gyeonggi‐) , Lim, Seong‐Il (Do 463-746 Republic of Korea) , Nam, Young‐Do (Dept. of Food Science and Technology Agricultural College of Yanbian Univ. Yanji Jilin 133002 P. R. China)
AbstractFermented soybean foods contain nutritional components including easily digestible peptides, cholesterol‐free oils, minerals, and vitamins. Various fermented soybean foods have been developed and are consumed as flavoring condiments in Asian regions. While the quality of fermented soy...
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