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Foods2024, 13(20), 3326;https://doi.org/10.3390/foods13203326

Journal: FoodsVolume: 13Number: 3326

Article: Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang)

Authors:
Yang Soo Byeon^1,†,
Jungmin Oh^2,† and
Kyung-Hyung Ku²
et al.

Link: https://www.mdpi.com/2304-8158/13/20/3326

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