Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation
Publisher: John Wiley & Sons Inc
E-ISSN: 1750-3841|80|9|2005-2014
ISSN: 0022-1147
Source: JOURNAL OF FOOD SCIENCE, Vol.80, Iss.9, 2015-09, pp. : 2005-2014
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Abstract