Antioxidant activity and quality characteristics on the maruration period of the soy sauce containing Astragalus memvranaceus and Oak mushroom (Lentinus edodes) (황기 및 표고버섯 첨가 간장의 숙성 기간별 품질특성 및 항산화 활성)
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- Food Science and Preservation
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- v.20 no.4
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- pp.467-474
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- 2013