Aspergillus oryzaeGB-107 Fermentation Improves Nutritional Quality of Food Soybeans and Feed Soybean Meals-Reference-Cited by-同舟云学术

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Aspergillus oryzaeGB-107 Fermentation Improves Nutritional Quality of Food Soybeans and Feed Soybean Meals

Published:2004-12 Issue:4 Volume:7 Page:430-435
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Hong Kee-Jong¹,Lee Chan-Ho²,Kim Sung Woo³

Affiliation:

1. Department of Pathology, Texas Tech University Health Sciences Center, Texas Tech University, Lubbock, Texas, U.S.A.

2. Genebiotech Co. Ltd., Seoul, Republic of Korea.

3. Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas, U.S.A.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2004.7.430

Reference27 articles.

1. Biological effects of a diet of soy protein rich in isoflavones on the menstrual cycle of premenopausal women

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