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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