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Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

Published Online: 2020-03-12

Published Print: 2020-06

Authors

Piao, Yin-Zi

Eun, Jong-Bang https://orcid.org/0000-0002-2917-4923
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Text and Data Mining valid from 2020-03-12

Version of Record valid from 2020-03-12
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Article History

Revised: 3 January 2020

Accepted: 14 January 2020

First Online: 12 March 2020

Complice with ethical standards

:

: The authors declare no conflicts of interest.

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