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Comparison of Total Phenolic and Isoflavone Contents in Soybean Fermented Foods(Doenjang)
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 신의철 | - |
| dc.date.accessioned | 2023-08-04T15:46:00Z | - |
| dc.date.available | 2023-08-04T15:46:00Z | - |
| dc.date.issued | 2013-11-14 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/62752 | - |
| dc.title | Comparison of Total Phenolic and Isoflavone Contents in Soybean Fermented Foods(Doenjang) | - |
| dc.type | Conference | - |
| dc.citation.title | Food Safety for the Food Industry | - |
| dc.citation.conferenceName | 2013 KFN International Symposium and Annual Meeting | - |
| dc.citation.conferencePlace | 대한민국 | - |
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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