Bioconversion of Isoflavones during the Fermentation of Samso-Eum with Lactobacillus strains

Young-Chan Kim

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Bioconversion of Isoflavones during the Fermentation of Samso-Eum with Lactobacillus strains

Young-Chan Kim ¹

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Young-Chan Kim. Bioconversion of Isoflavones during the Fermentation of Samso-Eum with Lactobacillus strains. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/bioconversion-of-isoflavones-during-the-fermentation-of-samso-eum-with-lactobaci?lang=en>. Acesso em: 21 Out. 2026. Copy citation

Young-Chan Kim, 2022, Bioconversion of Isoflavones during the Fermentation of Samso-Eum with Lactobacillus strains. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/bioconversion-of-isoflavones-during-the-fermentation-of-samso-eum-with-lactobaci?lang=en>. Copy citation

Young-Chan Kim. (2022, May). Bioconversion of Isoflavones during the Fermentation of Samso-Eum with Lactobacillus strains. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Young-Chan Kim, Bioconversion of Isoflavones during the Fermentation of Samso-Eum with Lactobacillus strains. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/bioconversion-of-isoflavones-during-the-fermentation-of-samso-eum-with-lactobaci?lang=en Copy citation

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¹ Korea Food Research Institute

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Food Biochemistry

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