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Changes of Isoflavones and Fatty Acids in Eoyukjang, a Traditional Korean Fermented Soysauce Prepared under the Ground in a Pot or an Incubator

2009

Park, Y.W., Seoul National University of Technology, Seoul, Republic of Korea | Lee, S.W., Seoul National University of Technology, Seoul, Republic of Korea | Chang, P.S., Seoul National University of Technology, Seoul, Republic of Korea | Lee, J.M., Ewha Womans University, Seoul, Republic of Korea | Kim, Y.S., Ewha Womans University, Seoul, Republic of Korea | Lee, J.H., Seoul National University of Technology, Seoul, Republic of Korea


Bibliographic information
Food Science and Biotechnology
Volume 18 Issue 1 ISSN 1226-7708
Pagination
pp. 48-52
Other Subjects
Preparation condition; Acidos grasos; Eoyukjang
Language
English
Note
Summary(En)
4 tables
19 ref.
Type
Directory

2010-12-15
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