:: Journal of The Korean Society of Food Culture ::

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Study on Sugar, Amino Acid, and Sensory Characteristics in Traditional Korean Gyupjang (Soy sauce) According to Different Methods

Kyungmin Kim, Jiyoon Lee, Rak Won Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.348-356

DOI:https://doi.org/10.7318/KJFC/2016.31.4.348
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