Nitrogen Compounds and Free Amino Acids of Black Bean Kanjang Prepared with Different Cooking Conditions of Whole Black Bean
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고영란
(순천대학교 식품영양학과)
권선화 (한국전통발효식품연구소) 최재훈 (한국전통발효식품연구소) 손미예 (한국전통발효식품연구소) 박석규 (순천대학교 식품영양학과, 한국전통발효식품연구소) |
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