Characteristic Analysis and Production of Short-Ripened Korean Traditional Soy Sauce Added with Rice Bran |
Jeong, Su-Ji
(Microbial Institute for Fermentation Industry (MIFI))
Shin, Mee-Jin (Institute of Sunchang Fermented Soybean Products) Jeong, Seong-Yeop (Microbial Institute for Fermentation Industry (MIFI)) Yang, Hee-Jong (Microbial Institute for Fermentation Industry (MIFI)) Jeong, Do-Youn (Microbial Institute for Fermentation Industry (MIFI)) |
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