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Author: Jun-Seo Jang
1 Articles are founded.
Changes in quality characteristics during storage of Korean soy sauce added with onion juice according to heat sterilization conditions
가열살균조건에 따른 양파 착즙액 첨가 한식간장의 저장 중 품질 특성 변화
가열살균조건에 따른 양파 착즙액 첨가 한식간장의 저장 중 품질 특성 변화
Eun-Hye Kim 
, Su-Hawn Kim , Hyeong-Woo Jo , Won-Hee Lee , Jun-Seo Jang , Chang-Ki Huh
, Su-Hawn Kim , Hyeong-Woo Jo , Won-Hee Lee , Jun-Seo Jang , Chang-Ki Huh
Food Sci. Preserv. 2024;31(4):601-611.
https://doi.org/10.11002/fsp.2024.31.4.601
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https://doi.org/10.11002/fsp.2024.31.4.601
