Taste Active Compounds of Korean Traditional Soy Products: Possible Contribution of Naturally Occurring Peptides on Aging - koreascholar

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Taste Active Compounds of Korean Traditional Soy Products: Possible Contribution of Naturally Occurring Peptides on Aging

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377229

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한국식품영양학회 학술대회논문집

2009년도 한국식품영양학회 하계학술대회 (2009.06)
pp.3-14

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

MeeRa Rhyu(Food Function Research Center, Korea Food Research Institute)

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