2 results  1 of 1 

1 Effect of fermented soybean curd residue (FSCR; SCR-meju) by aspergillus oryzae on the anti-obesity and lipids improvement*
Sang-II Lee, Ye-Kyung Lee, Soon-Dong Kim, Ji-Ean Lee, Jongkeun Choi, Jong-Phil Bak, Jong-Hwan Lim, Joo-Won Suh, In-Ae Lee
J Nutr Health.2013;46(6):493-502.   Published online 2013 January 10     DOI: http://dx.doi.org/10.4163/jnh.2013.46.6.493
   
2 Mutagenic and Anti-Mutagenic Properties of Meju and Other Korean Food Products from Fermented Soybeans
Neville Sue Rapp, Yong Chung, Hye seong Shin, ln Sun Hong, Jae Yeon Jang, David J. Seel
Yonsei Med J.1988;29(2):117-123.   Published online 2002 February 20     DOI: http://dx.doi.org/10.3349/ymj.1988.29.2.117
      

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