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Comparison of Physicochemical Properties of Seed Protein in Soybean Cultivars

  • Published:2022-10-31 Issue:10 Volume:51 Page:1048-1055
  • ISSN:1226-3311
  • Container-title:Journal of the Korean Society of Food Science and Nutrition
  • language:en
  • Short-container-title:JKFN

Author:

Kim Hyun-Joo1ORCID,Seo Jung Hyun2,Won Dong Jae3,Han Narae1,Lee Jin Young1,Kim Mihyang1,Lee Yu-Young1,Kang Moon Seok1

Affiliation:

1. Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration

2. Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration

3. National Institute of Fisheries Science

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

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. How Food Innovation Is Communicated Today : The Role of Social Norms and Information Behaviors in Adopting Alternative Foods;Korean Journal of Journalism & Communication Studies;2024-04-30

2. Physicochemical Properties of Proteins Extracted from in Defatted-Peanut by Cultivars;Journal of the Korean Society of Food Science and Nutrition;2023-06-30
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