✦ LIBER ✦
Higher antioxidant properties of Chungkookjang, a fermented soybean paste, may be due to increased aglycone and malonylglycoside isoflavone during fermentation
✍ Scribed by Chung Shil Kwak; Mee Sook Lee; Sang Chul Park
- Book ID
- 116801321
- Publisher
- Elsevier Science
- Year
- 2007
- Tongue
- English
- Weight
- 346 KB
- Volume
- 27
- Category
- Article
- ISSN
- 0271-5317
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