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Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

Cho, Kye Man; Lee, Jin Hwan; Yun, Han Dae; Ahn, Byung Yong; Kim, Hoon; Seo, Weon Taek

ArticleIssue Date2011CitationJOURNAL OF FOOD COMPOSITION AND ANALYSIS, v.24, no.3, pp 402 - 410PublisherACADEMIC PRESS INC ELSEVIER SCIENCE
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