Nutrikinetic study of fermented soybean paste (Cheonggukjang) isoflavones according to the Sasang typology-Reference-Cited by-同舟云学术

Nutrikinetic study of fermented soybean paste (Cheonggukjang) isoflavones according to the Sasang typology

Published:2020 Issue:2 Volume:14 Page:102
ISSN:1976-1457
Container-title:Nutrition Research and Practice
language:en
Short-container-title:Nutr Res Pract

Author:

Kim Min Jung¹^ORCID,Lee Da-Hye¹²^ORCID,Ahn Jiyun¹²^ORCID,Jang Young-Jin¹^ORCID,Ha Tae-Youl¹²^ORCID,Do Eunju³^ORCID,Jung Chang Hwa¹²^ORCID

Affiliation:

1. Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.

2. Department of Food Biotechnology, Korea University of Science and Technology, Wanju-gun, Jeonbuk 55365, Republic of Korea.

3. Clinical Trial Convergence Commercialization Team, Korea Medicine Industry Support Center, Daegu Technopark, Susung-gu, Daegu 42158, Republic of Korea.

Funder

Ministry of Science, ICT and Future Planning

Publisher

The Korean Nutrition Society and The Korean Society of Community Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://synapse.koreamed.org/pdf/10.4162/nrp.2020.14.2.102

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