Quality characteristics of meju according to germination time of raw soybean (Glycine max: Hwanggeumkong)

Food Science and Biotechnology

Volumn 16, Issue 3, 2007, Pages 386-391

  Choi, Ung Kyu ^a   Jeong, Yeon Shin ^b   Kim, Mi Hyang ^b   Lee, Nan Hee ^c   Hwang, Young Hyun ^b  

^a Asia University   (South Korea)

^b Kyungpook National University   (South Korea)

^c Catholic University of Daegu   (South Korea)

Author keywords

Amino acid; Germination; Isoflavone; Organic acid; Soybean; Whole soybean meju

Indexed keywords

GLYCINE MAX;

EID: 49649094957     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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