Changes in isoflavone composition of soya seeds, soya curd and soya paste at different processing conditions

Journal of Food and Nutrition Research

Volumn 51, Issue 1, 2012, Pages 40-51

  Chung, Ill Min ^a   Seo, Su Hyun ^a   Park, Inmyoung ^b   Ahn, Joung Kuk ^a   Kim, Eun Hye ^a   Kim, Min Young ^a   Kim, Seung Hyun ^c  

^a Konkuk University   (South Korea)

^b Seoul National University   (South Korea)

^c Korea Research Institute of Standards and Science   (South Korea)

Author keywords

Fermentation; Isoflavone profile; Soya cultivar; Soya food

Indexed keywords

GLYCINE MAX; INSECTIVORA;

EID: 84863268226     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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