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2006•Food Science and BiotechnologyRequires access

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

Seung-Ok Yang, Pahn‐Shick Chang, JaeHwan Lee

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Key concepts: Food science, Fermentation, Fermentation in food processing, Chemistry, Biology, Bacteria, Lactic acid, Genetics

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Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food — Research Paper | ScholarLens