Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9
Author:
Funder
Rural Development Administration
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.4.535
Reference44 articles.
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3. Stephens Z The rising incidence of breast cancer in women and prostate cancer in men. Dietary influences : a possible preventive role for nature's sex hormone modifiers-the phytoestrogens (review) Oncol Rep 1999 6 865 870
4. Barnes S Evolution of the health benefits of soy isoflavones Proc Soc Exp Biol Med 1998 217 386 392 10.3181/00379727-217-44249
5. Fotsis T Pepper M Adlercreutz H Hase T Montesano R Schweigerer L Genistein, a dietary ingested isoflavonoid, inhibits cell proliferation and in vitro angiogenesis J Nutr 1995 125 790 797
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Potential probiotics activity of Bacillus spp. from traditional soybean pastes and fermentation characteristics of Cheonggukjang;Korean Journal of Food Preservation;2017-12
2. Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with β-Glucosidase-Producing Bacillus Strains;Journal of the Korean Society of Food Science and Nutrition;2016-05-31
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