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Change of isoflavone content during manufacturing of Cheonggukjang, a traditional Korean fermented soyfood

Research output: Contribution to journal › Journal article › peer-review

Original languageKorean
JournalFood Science and Biotechnology
StatePublished - 2006.08.31

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

  1. SDG 9 - Industry, Innovation, and Infrastructure
    SDG 9 Industry, Innovation, and Infrastructure

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