Total flavonoids and phenolics in fermented soy products and their effects on antioxidant activities determined by different assays. (발효 대두 식품의 폴리페놀, 플라보노이드 함량과 다양한 측정 방법에 따른 항산화 활성 비교)
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- Journal of the Korean Society of Food Culture
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- v.22 no.3
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- pp.353-358
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- 2007