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Journal: Foods, 2024
Volume: 13
Number: 3326
Article:
Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang)
Authors:
by
Yang Soo Byeon, Jungmin Oh, Kyung-Hyung Ku, Mi Jeong Kim and Sang Sook Kim
Link:
https://www.mdpi.com/2304-8158/13/20/3326
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