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SCIESCOPUSKCI
Changes in Phenolic Compounds (Isoflavones and Phenolic acids) and Antioxidant Properties in High-Protein Soybean (Glycine max L., cv. Saedanbaek) for Different Roasting Conditions

Lee, Jin Hwan; Lee, Byong Won; Kim, Balo; Kim, Hyun Tae; Ko, Jong Min; Baek, In-Yeoul; Seo, Weon Taek; Kang, Young Min; Cho, Kye Man

ArticleIssue Date2013CitationJOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.56, no.5, pp 605 - 612PublisherKOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
SCIESCOPUSKCI
Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Shin, Eui-Cheol; Lee, Jin Hwan; Hwang, Chung Eun; Lee, Byong Won; Kim, Hyun Tae; Ko, Jong Min; Baek, In-Yeoul; Shin, Ji Hyeon; Nam, Sang Hae; Seo, Weon Taek, et al.

ArticleIssue Date2014CitationFood Science and Biotechnology, v.23, no.2, pp 531 - 538Publisher한국식품과학회
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