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KMID : 0380919780070020021
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Journal of the Korean Society of Food Nutrition
1978 Volume.7 No. 2 p.21 ~ p.24
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The Taste Compounds of Fermented Ordinary Korean Soysauce - Part 3. On the Changes of Sugars in the Process of the Soysauce Preparation
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김종규/Kim JK
강대호/Kang DH
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Abstract
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KEYWORD
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