The characteristics of cheonggukjang, a fermented soybean product, by the degree of germination of raw soybeans

Food Science and Biotechnology

Volumn 16, Issue 5, 2007, Pages 734-739

  Choi, Ung Kyu ^a   Kim, Mi Hyang ^b   Lee, Nan Hee ^c   Jeong, Yeon Shin ^b   Kwon, O Jun ^d   Kim, Young Chan ^e   Hwang, Young Hyun ^b  

^a Asia University   (South Korea)

^b Kyungpook National University   (South Korea)

^c Catholic University of Daegu   (South Korea)

^d Gyeongbuk Regional Innovation Agency   (South Korea)

^e Korea Food Research Institute   (South Korea)

Author keywords

Amino acid; Cheonggukjang; Germination; Isoflavone; Organic acid; Soybean

Indexed keywords

GLYCINE MAX;

EID: 49649097343     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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