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Analysis of Isoflavones from Korean and Chinese Soybean and Processed Products by HPLC
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 Title & Authors
Analysis of Isoflavones from Korean and Chinese Soybean and Processed Products by HPLC
Zheng, Jinzhu; Jin, Yinzhe; Row, Kyung-Ho;
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 Keywords
Isoflavones;HPLC;Soybean;Fermented Soybeans;Soybean Paste;
 Language
Korean
 Cited by
1.
근적외선분광분석기 및 에너지 분산형 X선 형광분석기를 이용한 청국장 원산지 판별,강동진;문지영;이동길;이성훈;

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2.
청국장에서 얻은 Isoflavone의 MDA-MB-453세포에서 항암효과 및 관련 기전,신진영;김태희;김안근;

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중국산 대두 (Heinong 48)의 페놀성 화합물 검출 및 항산화 효과,전기숙;서윤룡;박신인;

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한국조리학회지, 2015. vol.21. 3, pp.68-79
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Neuroprotective effects of fermented soybean products (Cheonggukjang) manufactured by mixed culture ofBacillus subtilisMC31 andLactobacillus sakei383 on trimethyltin-induced cognitive defects mice, Nutritional Neuroscience, 2016, 19, 6, 247  crossref(new windwow)
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Isoflavone content and apoptotic effect in HT-29 cancer cells of a soy germ extract, Food Chemistry, 2012, 130, 2, 404  crossref(new windwow)
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Identification of the geographical origin of cheonggukjang by using fourier transform near-infrared spectroscopy and energy dispersive X-ray fluorescence spectrometry, Korean Journal of Food Science and Technology, 2016, 48, 5, 418  crossref(new windwow)
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Fermented soybean product (Cheonggukjang) improved some attributes of protein and growth hormone measurements in Sprague-Dawley rats, Nutrition Research, 2014, 34, 4, 355  crossref(new windwow)
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