Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes) |
Kwon, Hyuk-Jin
(Fermented Food Science Division, National Academy of Agricultural Science, RDA)
Kim, Hwa-Sun (Fermented Food Science Division, National Academy of Agricultural Science, RDA) Choi, Yoon-Hee (Fermented Food Science Division, National Academy of Agricultural Science, RDA) Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, RDA) Choi, Hae-Sun (Fermented Food Science Division, National Academy of Agricultural Science, RDA) Song, Jin (Fermented Food Science Division, National Academy of Agricultural Science, RDA) Park, Shin-Young (Fermented Food Science Division, National Academy of Agricultural Science, RDA) |
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