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Journal: Molecules, 2019
Volume: 24
Number: 3107
3107
Article: Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile
Authors: by Zhihua Li, Ling Dong, Jin Jeon, So Young Kwon, Chi Zhao and Hyung-Hee Baek
Link: https://www.mdpi.com/1420-3049/24/17/3107

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