Author:
Hwang Su Jung,Kim Ye-Seul,Jiang Gui-Hun,Eun Jong-Bang
Publisher
The Korean Society of Food Preservation
Reference36 articles.
1. Cho
SH
Choi
YJ
Oh
JY
Kim
NG
Rho
CW
Choi
CY
Cho
SH
2007
Quality characteristics of Kanjang (Soy Sauce) fermentation with bamboo sap, xylem sap and Gorosoe.
Korean J Food Preserv
14
294
300
2. Jeon
MS
Sohn
KH
Chae
SH
Park
HK
Jeon
HJ
2002
Color characteristics of Korean traditional soy sauces prepared under different processing conditions.
J Korean Soc Food Sci Nutr
31
32
38
3. Wei
H
Wei
L
Frenkel
K
Bowen
R
Barnes
S
1993
Inhibition of tumor promoter-induced hydrogen peroxide formation in vitro and in vivo by genistein.
Nutr Cancer
20
1
12
8415125
10.1080/01635589309514265
4. Choi
YB
Sohn
HS
1998
Isoflavone content in Korean fermented and unfermented soybean foods.
Korean J Food Sci Technol
30
745
750
5. Moon
GS
Cheigh
HS
1987
Antioxidative characteristics of soybean sauce in lipid oxidation process.
Korean J Food Sci Technol
19
537
542