The Taste Compounds of Fermented Ordinary Korean Soysauce -Part 4. On the Changes of Nonvolative Amines in the Process of the Soysauce Preparation- (한국(韓國) 재래식(在來式) 간장의 맛 성분(成分)에 관(關)한 연구(硏究) 제4보(第4報). 간장 숙성중(熟成中) 불휘발성(不揮發性) Amines)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.7 no.2
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- pp.25-28
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- 1978