Open AccessEffect of Monascus-Fermentation on the Content of Bioactive Compounds in White and Black Soybeans
Author(s) -
Yoo-Jeong Jin,
Young-Hee Pyo
Publication year - 2015
Publication title -
korean journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 19
eISSN - 2092-2094
pISSN - 0367-6293
DOI - 10.9721/kjfst.2015.47.3.409
Subject(s) - monascus , fermentation , food science , chemistry
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