Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet

por Nam, Ye Rim, Won, Sae Bom, Chung, Young-Shin, Kwak, Chung Shil, Kwon, Young Hye
Publicado 2015

Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

por Echeverria-Jaramillo, Esteban, Kim, Yoon-ha, Nam, Ye-rim, Zheng, Yi-fan, Cho, Jae Youl, Hong, Wan Soo, Kang, Sang Jin, Kim, Ji Hye, Shim, Youn Young, Shin, Weon-Sun
Publicado 2021