Investigation of the processing characteristics of soybean sprouts after germination of HaePum during a long storage period with different temperature and humidity-Reference-Cited by-同舟云学术

Investigation of the processing characteristics of soybean sprouts after germination of HaePum during a long storage period with different temperature and humidity

Published:2020-03-31 Issue:1 Volume:63 Page:1-8
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:JABC

Author:

Lee Yun Ju¹,Yoon Won Byong¹²^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, Kangwon National University, Kangwon 24341, Republic of Korea

2. Elderly-Friendly Food Research Center, Agriculture and Life Science Research Institute, Kangwon National University, Kangwon 24341, Republic of Korea

Funder

Rural Development Administration

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2020/063/JABC063-01-01.pdf

Reference20 articles.

1. Kim HS, Kim HS, Kim KH, Oh YJ, Suh SK, Park HK (2005) Water absorption and germination ratio sprout-soybean varieties affected by different planting date. Korean J Crop Sci 50: 132-135.

2. Changes in Isoflavone and Some Characteristics of Chokong of Germinated Soybeans during Pickling in Vinegar

3. Functional properties of protein isolates from soybeans stored under various conditions

4. Kim YH, Hwang YH, Lee HS (2003) Analysis of isoflavones for 66 varieties of sprout beans and bean sprouts. Korean J Food Sci Technol 35(4): 568-575.

5. Physicochemical Characteristics of Soybeans Grown in Different Origins and Cultivation Methods Accompanying Tofu Properties

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