3-MCPD Concentrations in Commercial Korean Soy Sauces Produced by Alkali Treatment Following Acidic Hydrolysis |
Cho, Woo-Jin
(Dept. of Food and Nutrition, Changwon National University)
Kim, Hun (Dept. of Food and Nutrition, Changwon National University) Jeong, Eun-Jeong (Dept. of Food and Nutrition, Changwon National University) Lee, Young-Mi (Dept. of Food and Nutrition, Changwon National University) Park, Sung-Young (Mongo-Go Foods Co., Ltd) Kim, Hyounjin (Mongo-Go Foods Co., Ltd) Lee, Jung-Suck (Division of Food Science, Changwon College) Nam, Gi-Jin (Division of Drugs Analysis, Gyeongsangnamdo Provincial Government Public Health & Environmental Research) Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University) |
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