:: Journal of The Korean Society of Food Culture ::

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Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) Sprouts

Hyun Young Kim, So-Yeun Woo, Woo Duck Seo, Mi Ja Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.590-596

DOI:https://doi.org/10.7318/KJFC/2020.35.6.590
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Physico-chemical Properties of Fermented Soybean Roasted on Different Roasting Conditions

Min jung You, Nam-Soon Choi

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.643-651

DOI:https://doi.org/10.7318/KJFC/2016.31.6.643
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