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1 Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium∗
Lin Jiang, Eun-Kyung Shin, Jung-Sook Seo, Yeon-Kyung Lee
J Nutr Health.2019;52(2):185-193.   Published online 2019 January 19     DOI: http://dx.doi.org/10.4163/jnh.2019.52.2.185
   
2 Soluble extract of soybean fermented with Aspergillus oryzae GB107 inhibits fat accumulation in cultured 3T3-L1 adipocytes
Kyoung-Ha So, Yasuki Suzuki, Shinichi Yonekura, Yutaka Suzuki, Chan Ho Lee, Sung Woo Kim, Kazuo Katoh, Sang-Gun Roh
Nutr Res Pract.2015;9(4):439-444.   Published online 2015 May 22     DOI: http://dx.doi.org/10.4162/nrp.2015.9.4.439
      
3 Fermented soybeans by Rhizopus oligosporus reduce femoral bone loss in ovariectomized rats
Hyun-Wook Yoo, Moon-Jeong Chang, Sun-Hee Kim
Nutr Res Pract.2014;8(5):539-543.   Published online 2014 May 15     DOI: http://dx.doi.org/10.4162/nrp.2014.8.5.539
      
4 Anti-hyperlipidemic effect of soybean extract fermented by Bacillus subtilis MORI in db/db mice
YoonYi Nam, Harry Jung, Sankarapandian Karuppasamy, Jae-Yeon Lee, Kyung-Don Kang, Kyo-Yeol Hwang, Su-Il Seong, Jun-Gyo Suh
Lab Anim Res.2012;28(2):123-129.   Published online 2012 June 26     DOI: http://dx.doi.org/10.5625/lar.2012.28.2.123
      

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