Effect of Monascus-Fermentation on the Content of Bioactive Compounds in White and Black Soybeans
홍국발효가 백태와 서리태의 생리활성 성분에 미치는 영향 release_7x7wraehvfhxhpn55i6dozirpm

by Yoo-Jeong Jin, Young-Hee Pyo

Published in Korean Journal of Food Science and Technology by Korean Society of Food Science and Technology.

2015   Volume 47, p409-412

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Date   2015-06-30
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