Analysis of Significant Factors in the Flayer of Traditional Korean Soy Sauce (III) - Aroma Compound Analysis - (한국전통간장의 맛과 향에 관여하는 주요 향미인자의 분석(III) -향기성분 분석 -)
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- Journal of the Korean Society of Food Culture
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- v.12 no.2
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- pp.173-182
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- 1997