Lee, H. Y., Lee, J. H., Cho, D. Y., Jang, K. J., Jeong, J. B., Kim, M. J., . . . Cho, K. M. (2024). Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing. Food Chemistry: X, 24(101999-), . https://doi.org/10.1016/j.fochx.2024.101999

Lee, Hee Yul, et al. "Changes in Nutritional Compositions and Digestive Enzyme Inhibitions of Isoflavone-enriched Soybean Leaves at Different Stages (drying, Steaming, and Fermentation) of Food Processing." Food Chemistry: X 24, no. 101999- (2024). https://doi.org/10.1016/j.fochx.2024.101999.

Lee, Hee Yul, et al. "Changes in Nutritional Compositions and Digestive Enzyme Inhibitions of Isoflavone-enriched Soybean Leaves at Different Stages (drying, Steaming, and Fermentation) of Food Processing." Food Chemistry: X, vol. 24, no. 101999-, 2024, https://doi.org/10.1016/j.fochx.2024.101999.