Changes in Isoflavone Composition of Soybean According to Processing Methods

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Duration: 3 min 30 s
Description: Ji Yeong Kim, Su Hyun Kwon, Byung Soon Hwang, Mi Jang, Hae Ju Kang, Gi Chang Kim, and In Guk Hwang. Journal of the Korean Society of Food Science and Nutrition 2021;50:403-9. https://doi.org/10.3746/jkfn.2021.50.4.403
Ji Yeong Kim; Su Hyun Kwon; Byung Soon Hwang; Mi Jang; Hae Ju Kang; Gi Chang Kim; In Guk Hwang
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