Comparison of Functional Properties of Black Soybean Pickled in Vinegar (Chokong)
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201119950687477.pdf
Reference29 articles.
1. The Role of Soy Products in Reducing Risk of Cancer
2. Soy intake and risk of breast cancer in Asians and Asian Americans
3. The Cardiovascular Effects of Soy Products
4. Soy protein consumption and bone mass in early postmenopausal Chinese women
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. Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar;Chemistry Central Journal;2017-07-18
2. Quality Characteristics and Biological Activities of Vinegars Added with Young Leaves of Akebia quinata;Journal of the Korean Society of Food Science and Nutrition;2014-07-31
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