Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food

@inproceedings{Yang2006IsoflavoneDA,
  title={Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food},
  author={Seung-Ok Yang and Pahn-Shick Chang and Jaehwan Lee},
  year={2006}
}

Citations

Publications citing this paper.
SHOWING 1-10 OF 16 CITATIONS

Changes of isoflavone profiles in Cheonggukjang with Lentinus edodes

  • Journal of the Korean Society for Applied Biological Chemistry
  • 2012
VIEW 4 EXCERPTS
CITES METHODS & BACKGROUND
HIGHLY INFLUENCED

Antimicrobial compounds profile during Cheonggukjang fermentation against Xanthomonas oryzae pv. oryzae (Xoo).

  • Journal of microbiology and biotechnology
  • 2011
VIEW 2 EXCERPTS
CITES METHODS
HIGHLY INFLUENCED