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Formation of Glutamic Acid, Umami and Kokumi Taste Compounds during Fermentation/Aging of Animal-Derived Food  

Kim, Jihan (Smart Food Innovation Centre Exellence, Te Ohu Rangahau Kai, AgResearch Ltd.)
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축산식품과학과 산업 / v.10, no.2, 2021 , pp. 37-41 More about this Journal
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