The quality and sensory characteristics of tofu with various levels of black garlic extract |
Sim, Hye-Jin
(Namhae Garlic Research Institute)
Hwang, Cho-Rong (Namhae Garlic Research Institute) Kang, Min-Jung (Namhae Garlic Research Institute) Kim, Gyeong-Min (Namhae Garlic Research Institute) Shin, Jung-Hye (Namhae Garlic Research Institute) |
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