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Analysis of Oligosaccharides in Korean Fermented Soybean Products by the Combination of Mass Spectrometry and Gas Chromatography.
Song, JaeHui; Lee, HyunJi; Park, Inmyoung; Lee, Hyeyoung.
Afiliação
  • Song J; Department of Applied Chemistry·Food Science and Technology, Dong-eui University, Busanjin-gu, Busan 47340, Republic of Korea.
  • Lee H; Department of Applied Chemistry·Food Science and Technology, Dong-eui University, Busanjin-gu, Busan 47340, Republic of Korea.
  • Park I; School of Food and Culinary Arts, Youngsan University, Bansong Beltway, Busan 48015, Republic of Korea.
  • Lee H; Department of Applied Chemistry·Food Science and Technology, Dong-eui University, Busanjin-gu, Busan 47340, Republic of Korea.
J Agric Food Chem ; 71(1): 760-769, 2023 Jan 11.
Article em En | MEDLINE | ID: mdl-36574638
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Alimentos de Soja / Alimentos Fermentados Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Alimentos de Soja / Alimentos Fermentados Idioma: En Ano de publicação: 2023 Tipo de documento: Article