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Fermented Soybean Products and Their Bioactive Compounds

Hye Jeong JeongBiogeron Food Research Division, Korea Food Research Institute, Songnam,Sunmin ParkDepartment of Food and Nutrition, Obesity/Diabetes Research Institutes, Hoseo University, Asan,Valeriy V. PakDepartment of Organic Synthesis Institute of the Chemistry of Plant Substances, Tashkent,Kyung RhanThe Academy of Korean Studies, Center for Knowledge & Information, Songnam 1,2,Dae YoungBiogeron Food Research Division, Korea Food Research Institute, Songnam,

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Annotatsiya

Hye Jeong Yang1, Sunmin Park2, Valeriy Pak3, Kyung Rhan Chung4 and Dae Young Kwon1 1Biogeron Food Research Division, Korea Food Research Institute, Songnam, 2Department of Food and Nutrition, Obesity/Diabetes Research Institutes, Hoseo University, Asan, 3Department of Organic Synthesis Institute of the Chemistry of Plant Substances, Tashkent, 4The Academy of Korean Studies, Center for Knowledge & Information, Songnam 1,2,4Republic of Korea 3Uzbekistan

Mavzular

Phytoestrogen effects and research Soybean genetics and cultivation Food composition and properties

Identifikatorlar

DOI: 10.5772/10670

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