Preparation and Characteristics of Low-salt Soy Sauce with Anti-hypertensive Activity by Addition of Miduduk Tunic, Mulberry, and Onion Extracts (미더덕 껍질, 뽕잎, 양파 추출물을 첨가한 항고혈압 저염간장의 제조 및 특성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.43 no.6
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- pp.854-858
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- 2014