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Decreased fat accumulation in 3T3-L1 pre-adipocytes treated with extracts of heat-processed soy flour and breads
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Shin, Doo-Jee | - |
| dc.contributor.author | Choi, Induck | - |
| dc.contributor.author | Yokoyama, Wallace H. | - |
| dc.contributor.author | Kim, Mi-Ja | - |
| dc.contributor.author | Kim, Yookyung | - |
| dc.date.accessioned | 2021-09-05T11:02:14Z | - |
| dc.date.available | 2021-09-05T11:02:14Z | - |
| dc.date.created | 2021-06-15 | - |
| dc.date.issued | 2014-03 | - |
| dc.identifier.issn | 0950-5423 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/99153 | - |
| dc.language | English | - |
| dc.language.iso | en | - |
| dc.publisher | WILEY | - |
| dc.subject | ANTIOXIDANT ACTIVITY | - |
| dc.subject | TOTAL PHENOLICS | - |
| dc.subject | COOKING | - |
| dc.subject | ACID | - |
| dc.subject | ISOFLAVONES | - |
| dc.subject | PROTEIN | - |
| dc.title | Decreased fat accumulation in 3T3-L1 pre-adipocytes treated with extracts of heat-processed soy flour and breads | - |
| dc.type | Article | - |
| dc.contributor.affiliatedAuthor | Kim, Yookyung | - |
| dc.identifier.doi | 10.1111/ijfs.12363 | - |
| dc.identifier.scopusid | 2-s2.0-84894252098 | - |
| dc.identifier.wosid | 000331358900015 | - |
| dc.identifier.bibliographicCitation | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.49, no.3, pp.759 - 767 | - |
| dc.relation.isPartOf | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | - |
| dc.citation.title | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | - |
| dc.citation.volume | 49 | - |
| dc.citation.number | 3 | - |
| dc.citation.startPage | 759 | - |
| dc.citation.endPage | 767 | - |
| dc.type.rims | ART | - |
| dc.type.docType | Article | - |
| dc.description.journalClass | 1 | - |
| dc.description.journalRegisteredClass | scie | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.relation.journalResearchArea | Food Science & Technology | - |
| dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
| dc.subject.keywordPlus | ANTIOXIDANT ACTIVITY | - |
| dc.subject.keywordPlus | TOTAL PHENOLICS | - |
| dc.subject.keywordPlus | COOKING | - |
| dc.subject.keywordPlus | ACID | - |
| dc.subject.keywordPlus | ISOFLAVONES | - |
| dc.subject.keywordPlus | PROTEIN | - |
| dc.subject.keywordAuthor | Adipogenic inhibition | - |
| dc.subject.keywordAuthor | Antioxidant capacity | - |
| dc.subject.keywordAuthor | Heat treatment | - |
| dc.subject.keywordAuthor | Soy bread | - |
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