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Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powderopen access

Hwang, C.E.; Lee, D.H.; Joo, O.S.; Lee, H.Y.; Kim, S.C.; Park, K.S.; Um, B.S.; Cho, K.M.

ArticleIssue Date2017CitationKorean Journal of Food Preservation, v.24, no.8, pp 1138 - 1148PublisherKorean Society of Food Preservation
SCOPUSKCI
Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevisopen access

Hwang, C.E.; Haque, M.A.; Lee, J.H.; Joo, O.S.; Kim, S.C.; Lee, H.Y.; Um, B.S.; Park, K.S.; Cho, K.M.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.1, pp 7 - 18PublisherKorean Society of Food Preservation
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