Detailed Information
Cited 0 time in 
Cited 0 time in 
Cited 0 time in
Metadata Downloads
Improved antioxidant activities of maillard reaction products from soy protein by lactic acid bacteria mediated fermentationImproved antioxidant activities of maillard reaction products from soy protein by lactic acid bacteria mediated fermentation
- Alternative Title
- Improved antioxidant activities of maillard reaction products from soy protein by lactic acid bacteria mediated fermentation
- Authors
- Oh Nam Su
- Issue Date
- 21-10월-2020
- Publisher
- 한국식품영양과학회
- Citation
- 2020년도 한국식품영양과학회 국제학술대회
- Conference Name
- 2020년도 한국식품영양과학회 국제학술대회
- Place
- KO
- Conference Date
- 2020-10-21
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - Graduate School > Department of Food and Biotechnology > 2. Conference Papers
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.