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Fatty Acid Profiles on Cheonggukjang Fermentation of New Soybean Cultivars by the Potential Probiotic Bacillus subtilis CSY191

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Comparison of Total Phenolic and Isoflavone Contents in Soybean Fermented Foods(Doenjang)

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Relationships between Fatty Acids and Tocopherols of Conventional and Genetically Modified Peanut Cultivars Grown in the United States

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Chemometric Approach to Fatty Acid Profiles in Soybean Cultivars by Principal Component Analysis (PCA)

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Effects of Brussels Sprout and Its Constituents against Oxidative Stress-Induced Neuronal Damages in PC12 Cells and ICR Mice