Changes in Taste Components of Kanjang Made with Barley Bran during Fermentation |
Lee, Eun-Jeong
(Department of Food Science and Technology, Yeungnam University)
Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University) Choi, Ung-Kyu (Department of Food Science and Technology, Yeungnam University) Son, Dong-Hwa (Department of Food Preparation, Taegu Polytechnic College) Kwon, O-Jin (Department of Hotel Baking Technology, Taekyeung College) Lee, Suk-Il (Department of Environment Engineering, Taekyeung College) Yang, Sung-Ho (Department of Science and Technology, Taegu Polytechnic College) Im, Moo-Hyeog (Food Evaluation Department, Korea Food & Drug Administration) Kim, Dae-Gon (Department of Food and Nutrition, Taegu Polytechnic College) Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University) |
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