Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSG
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Shin, Jeong Yeon
(Department of Food Science, Gyeongnam National University of Science and Technology)
Shin, Jung Hye (Namhae Garlic Research Institute) Kang, Min Jung (Namhae Garlic Research Institute) Choi, Myung Hyo (Namhae Garlic Research Institute) Park, Hee Rin (Department of Food Science, Gyeongnam National University of Science and Technology) Choi, Jine Shang (Department of Food Science, Gyeongnam National University of Science and Technology) Bae, Won Yeol (Department of Food technology, Gyeongsang National University) Seo, Won Tak (Department of Food Science, Gyeongnam National University of Science and Technology) |
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