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콩 품종별 품질특성과 전두유 식미의 상관관계' 의 참고문헌
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arieties information, National Institute of Crop Science
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Validation of an automated method for the analysis of fat content of dulce de leche
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The Soy Peptide Phe–Leu–Val Reduces TNFα-Induced Inflammatory Response and Insulin Resistance in Adipocytes
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Soybean bioactive components and their implications to health-a review
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Soy proteins: A review on composition, aggregation and emulsification
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Soy isoflavone consumption and colorectal cancer risk: a systematic review and meta-analysis
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Soy and isoflavone consumption and risk of gastrointestinal cancer: a systematic review and meta-analysis
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Micro-Kjeldahl determination of nitrogen. A new indicator and an improved rapid method
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Large seed, shattering resistance, and non‐beany flavor soybean cultivar “Miso”
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Fatty acids in health promotion and disease causation
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Evidence for lack of absorption of soy isoflavone glycosides in humans, supporting the crucial role of intestinal metabolism for bioavailability
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Evaluation for the Sensory Quality of Commercial Soymilk
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Current knowledge in soybean composition
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Comparison of soybean varieties for yield, chemical and sensory properties of soybean curds
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Characterization of tocopherol cyclases from higher plants and cyanobacteria. Evolutionary implications for tocopherol synthesis and function
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Beneficial effects of soybean isoflavone supplementation on bone metabolism and serum lipids in postmenopausal Japanese women: a four-week study
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Association between soy isoflavone intake and breast cancer risk for pre-and post-menopausal women: a meta-analysis of epidemiological studies
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A correlation between tocopherol content and antioxidant activity in seeds and germinating seeds of soybean cultivars
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콩 품종별 품질특성과 전두유 식미의 상관관계'
의 유사주제(
) 논문