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Enhancement of Total phenolic and Isoflavone-aglycone Contents and Antioxidant activities during Cheonggukjang Fermentation of Brown Soybeans by the Potential Probiotic Bacillus subtilis CSY191(F91)
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Enhancement of Total phenolic and Isoflavone-aglycone Contents and Antioxidant activities during Cheonggukjang Fermentation of Brown Soybeans by the Potential Probiotic Bacillus subtilis CSY191(F91)
저자
서원택
발행일
2013-07-04
학회명
KMS's 40th Anniversary 2013 International Symposium & Annual Meeting

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