Changes in Free Sugars, Organic Acids and Fatty Acid Composition of Kanjang Prepared with Different Cooking Conditions of Whole Black Bean
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권선화
(한국전통발효식품연구소)
최재훈 (한국전통발효식품연구소) 고영란 (순천대학교 식품영양학과) 손미예 (한국전통발효식품연구소) 박석규 (순천대학교 식품영양학과) |
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