Nutrikinetic study of fermented soybean paste (Cheonggukjang) isoflavones according to the Sasang typology

Min Jung Kim1, Da-Hye Lee1,2, Jiyun Ahn1,2

  • 1Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, Jeonbuk 55365, Republic of Korea.

Abstract

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