Publication | Closed Access
Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)
78
Citations
19
References
2010
Year
Food ChemistryFood FermentationFood CompositionChemical CompositionFood AnalysisVolatile Organic AcidsAnalytical ChemistryFood QualitySoybean PasteChromatographyHealth Sciences
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