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Journal: Biol. Life Sci. Forum, 2026
Volume: 59
Number: 3
Article:
Comparison of Physicochemical Characteristics of Soy Sauces Made from Germinated Soybeans with Different Salt Concentrations
Authors:
by
Lyhour Chhun, Reasmey Tan, Luka Ly and Monychot Tepy Chanto
Link:
https://www.mdpi.com/2673-9976/59/1/3
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