Biogenic Amines in Fermented Soybean Foods: Biological Significance and Control Technology - koreascholar

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Biogenic Amines in Fermented Soybean Foods: Biological Significance and Control Technology

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/310100

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식품과 기계 (Food and Machinery)

제12권 제1호 (2015.12)
pp.9-10

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Jae-Hyung Mah(Department of Food and Biotechnology, Korea University)

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