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Change of nutritional constituents and in vitro antioxidant activity during the food processing of isoflavone-enriched soy leaves with the cocktail lactic acid bacteria
- Authors
- 조계만
- Issue Date
- 20-Jun-2019
- Conference Name
- 한국응용생명화학회
- Location
- 대한민국
부산해운대그랜드호텔
- Conference Date
- 2019-06-20 ~ 2019-06-22
- metadata.conference.dc.citation.conferenceName
- 한국응용생명화학회 국제학술대회
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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