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1 Nutrikinetic study of fermented soybean paste (Cheonggukjang) isoflavones according to the Sasang typology
Min Jung Kim, Da-Hye Lee, Jiyun Ahn, Young-Jin Jang, Tae-Youl Ha, Eunju Do, Chang Hwa Jung
Nutr Res Pract.2020;14(2):102-108.   Published online 2019 December 13     DOI: http://dx.doi.org/10.4162/nrp.2020.14.2.102
      
2 Effect of fermented soybean products intake on the overall immune safety and function in mice
Jae Hee Lee, Se Hee Paek, Hye Won Shin, Seung Yeon Lee, Byoung Seok Moon, Jung Eun Park, Gyeong Dong Lim, Chang Yul Kim, Yong Heo
J Vet Sci.2017;18(1):25-32.   Published online 2017 March 21     DOI: http://dx.doi.org/10.4142/jvs.2017.18.1.25
      
3 Toxicity of fermented soybean product (cheonggukjang) manufactured by mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 on liver and kidney of ICR mice
Young-Ju Lee, Ji-Eun Kim, Moon-Hwa Kwak, Jun Go, Hong-Joo Son, Dong-Sup Kim, Byeong-Cheol Kang, Hee-Seob Lee, Dae-Youn Hwang
Lab Anim Res.2014;30(2):54-63.   Published online 2014 June 23     DOI: http://dx.doi.org/10.5625/lar.2014.30.2.54
      

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