Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods-Reference-Cited by-同舟云学术

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Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods

Published:2016-10-30 Issue:5 Volume:32 Page:567-574
ISSN:2287-1780
Container-title:Korean Journal of Food & Cookery Science
language:en
Short-container-title:KFCS

Author:

Im Jeong Yeon,Kim Sang-Cheon,Kim Sena,Choi Youngmin,Yang Mi Ran,Cho In Hee,Kim Haeng Ran^ORCID

Funder

Rural Development Administration

Publisher

Korean Society of Food and Cookery Science

Subject

Aerospace Engineering

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfs/JAKO201631642279427.pdf

Cited by 7 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. Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids;Korean Journal of Food Preservation;2023-12

2. Comparison of the Quality Characteristics of Plant-Based Burger Patties Prepared Using Low- and High-Moisture Meat Analogs;Journal of the Korean Society of Food Science and Nutrition;2023-11-30

3. QTL Analysis of Seed Cooking Quality using RIL Population in Black Soybean;Korean Journal of Breeding Science;2022-03-01

4. Comprehensive profiling of bioactive compounds in germinated black soybeans via UHPLC-ESI-QTOF-MS/MS and their anti-Alzheimer’s activity;PLOS ONE;2022-01-28

5. Molecular analysis of soyasaponin biosynthetic genes in two soybean (Glycine max L. Merr.) cultivars;Plant Biotechnology Reports;2021-02

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