Comparison of nutritional components (isoflavone, protein, oil, and fatty acid) and antioxidant properties at the growth stage of different parts of soybean [Glycine max (L.) Merrill]
Crossref DOI link: https://doi.org/10.1007/s10068-017-0046-x
Published Online: 2017-04-30
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Seo, Woo Duck
Kang, Jae Eun
Choi, Sik-Won
Lee, Kwang-Sik
Lee, Mi-Ja
Park, Ki-Do
Lee, Jin Hwan
License valid from 2017-04-01