Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

Publisher: John Wiley & Sons Inc

E-ISSN: 1750-3841|22-1147|9|2005-2014

ISSN: 0022-1147

Source: JOURNAL OF FOOD SCIENCE, Vol.22-1147, Iss.9, 2015-09, pp. : 2005-2014

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Abstract