Analysis of the Free Amino Acids and Volatile-Flavor Compounds in the Commercial Brown-Rice Vinegar Prepared via Static Acetic-Acid Fermentation
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Kim, Gui-Ran
(Department of Food Science and Technology, Kyungpook National University)
Yoon, Sung-Ran (Department of Food Science and Technology, Kyungpook National University) Lee, Su-Won (Department of Food Science and Technology, Kyungpook National University) Jeong, Mi-Seon (Department of Food Science and Technology, Kyungpook National University) Kwak, Ji-Young (Department of Food Science and Technology, Kyungpook National University) Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) Yeo, Soo-Hwan (Rural Resources Development Istitute, NIAST, RDA) Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) |
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