{"title":"Antioxidant and Anti-Diabetic Activities of Soybean Fermented with Monascus","authors":"S. H. Kim, S. Kang","doi":"10.9799/KSFAN.2021.34.2.187","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"37 4","pages":"187-195"},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Korean Journal of Food And Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9799/KSFAN.2021.34.2.187","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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