Effects of a soaking-fermentation-drying process on the isoflavone and γ-aminobutyric acid contents of soybean

Food Science and Biotechnology

Volumn 16, Issue 1, 2007, Pages 83-89

  Kim, Tae Jin ^a   Sung, Chang Hyun ^b   Kim, Young Jin ^a   Jung, Byung Moon ^a   Kim, Eung Ryool ^a   Choi, Won Sun ^a   Jung, Hoo Kil ^a   Chun, Ho Nam ^a   Kim, Woo Jung ^b   Yoo, Sang Ho ^b  

^a Maeil Dairy Industry Co Ltd   (South Korea)

^b Sejong University   (South Korea)

Author keywords

aminobutyric acid; Fermentation; Isoflavone; Lactic acid bacteria; Soybean

Indexed keywords

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS;

EID: 47949130515     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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