한국식품조리과학회지 (Korean journal of food and cookery science)
- 제14권5호
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- Pages.509-512
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- 1998
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
대두의 발효에 따른 $\alpha$ -Galactosidase활성 및 Stachyose, Raffinose 함량 변화
The Changes of $\alpha$ -galactosidase Activities and Stachyose and Raffinose Contents During Fermentation of Soybeans
- Kim, Sung-Soo (Department of Food and Nutrition, Yonsei University) ;
- Yoon, Sun (Department of Food and Nutrition, Yonsei University)
- 발행 : 1998.12.01
초록
본 연구는 콩이 발효에 의해 메주, 된장으로 가공되면서 장내 가스 발생 인자인 stachyose, raffinose의 함량 변화와
Changes in the contents of stachyose and raffinose were determined during soybean fermentation.