Cho, D.-Y.; Lee, H.-Y.; Jeong, J.-B.; Lee, J.-H.; Lee, G.-Y.; Jang, M.-Y.; Lee, J.-H.; Lee, J.-H.; Haque, M.A.; Cho, K.-M.
Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake. Fermentation 2023, 9, 677.
https://doi.org/10.3390/fermentation9070677
AMA Style
Cho D-Y, Lee H-Y, Jeong J-B, Lee J-H, Lee G-Y, Jang M-Y, Lee J-H, Lee J-H, Haque MA, Cho K-M.
Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake. Fermentation. 2023; 9(7):677.
https://doi.org/10.3390/fermentation9070677
Chicago/Turabian Style
Cho, Du-Yong, Hee-Yul Lee, Jong-Bin Jeong, Ji-Ho Lee, Ga-Young Lee, Mu-Yeon Jang, Jin-Hwan Lee, Ji-Hyun Lee, Md. Azizul Haque, and Kye-Man Cho.
2023. "Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake" Fermentation 9, no. 7: 677.
https://doi.org/10.3390/fermentation9070677
APA Style
Cho, D.-Y., Lee, H.-Y., Jeong, J.-B., Lee, J.-H., Lee, G.-Y., Jang, M.-Y., Lee, J.-H., Lee, J.-H., Haque, M. A., & Cho, K.-M.
(2023). Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake. Fermentation, 9(7), 677.
https://doi.org/10.3390/fermentation9070677