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Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood

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References

2006

Year

Chan Ho Jang, Jinkyu Lim, Jeong Hwan Kim, Cheon Seok Park, Dae Young Kwon, Yong-Suk Kim, Dong Hwa Shin, Jong‐Sang Kim
Food Science and Biotechnology

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