Analysis of the Taste Components and Antioxidant Properties of Cheonggukjang Containing Korean Red Ginseng |
Kim, Eun-Jung
(Department of Food and Nutrition, Yeungnam University)
Hong, Ju-Yeon (Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University) Shin, Seung-Ryeul (Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University) Moon, Yong-Sun (Department of Horticulture, Yeungnam University) Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University) |
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