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Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods
Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods
2016
Jeong Yeon Im
Sang Cheon Kim
Se-Na Kim
Youngmin Choi
Mi Ran Yang
In-Hee Cho
Haeng-Ran Kim
Keywords:
Biochemistry
Amino acid
Chemistry
Food science
cooking methods
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