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Decreased fat accumulation in 3T3-L1 pre-adipocytes treated with extracts of heat-processed soy flour and breads

Authors
Shin, Doo-JeeChoi, InduckYokoyama, Wallace H.Kim, Mi-JaKim, Yookyung
Issue Date
3월-2014
Publisher
WILEY
Keywords
Adipogenic inhibition; Antioxidant capacity; Heat treatment; Soy bread
Citation
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.49, no.3, pp.759 - 767
Indexed
SCIE
SCOPUS
Journal Title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume
49
Number
3
Start Page
759
End Page
767
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/99153
DOI
10.1111/ijfs.12363
ISSN
0950-5423
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